#eattheworld ~ Portuguese Vina Dosh (Wine and Garlic Pork)

This month our Eat the World group is visiting Portugal. This is a terrific group that virtually travels around the world together, enjoying traditional foods from various countries; it is hosted by Evelyne of CulturEatz

I did a quick search on foods from Portugal and there were just SO many options... a lot of the ingredients were a little out of my comfort (spice) zone or more unfamiliar to my household (salt cod, sardines). Then I saw Vina Dosh on AllRecipes and I was intrigued. Soaked for 3 days in a marinade heavy on red wine vinegar, the meat comes out incredibly flavorful and so tender! It was really delicious and unlike anything I've had before. 

I served this up alongside some simple steamed green beans, but we were talking about how something like an herbed rice would be delicious with this as well - it would need to be mild in flavor as the pork has SO much. I would absolutely make this one again.

Check out all the wonderful Portuguese dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Sue at Palatable Pastime:Air-Fryer Peri Peri Chicken Wings
Culinary Adventures with Camilla: Less than Traditional Pastéis de Bacalhau (Salt Cod Fritters)
Making Miracles: Portuguese Vina Dosh Wine
Amy’s Cooking Adventures: Bitoque (Portuguese Steak & Eggs)
Kitchen Frau: Portuguese Tuna or Sardine Fish Pâté
CulturEatz: Portuguese Pasteis de Nata
A Day in the Life on the Farm: Broa (Portuguese Corn Bread)
Pandemonium Noshery: Portugese Tremocos Beans
Sneha’s Recipe: Chicken Cataplana #EatTheWorld
Loreto and Nicoletta: Home Style Portuguese Shrimp and Chorizo

Portuguese Vina Dosh (Wine and Garlic Pork) from Cali-Chef on AllRecipes

1 1/2 cups red wine vinegar
3/4 cup red wine
7 cloves garlic, roughly chopped
3 bay leaves (optional)
8 whole cloves, or to taste
1 tablespoons ground black pepper
2 teaspoons salt
1/2 teaspoon dried thyme
1 (3 pound) boneless pork shoulder, cut into 1-inch cubes
2 tablespoons vegetable oil

  1. Combine red wine vinegar through thyme in a large tupperware and add the cubed pork. Put the lid on the tupperware and shake to coat the meat. Place in the refrigerator for 2-3 days, occasionally shaking the tupperware to coat the meat.
  2. When you are ready to cook the meat, pre-heat the oven to 350 degrees. Place about 1/2 cup of the marinade along with the meat in a 9x13 baking dish, discard the remaining marinade. Bake for 20-30 minutes. 
  3. Heat the oil in a large non-stick skillet and brown the baked meat in batches prior to serving.


  1. Haha, Rebekah, your post showed up as Portuguese Vina Dosh Wine and I thought "Wow, Rebekah made wine!" Then I clicked on your URL. I'm not too disappointed though because the pork sounds amazing.

    1. Well now we must find portuguese wine to drink with this! :D

  2. Oh yum! THis is my kind of recipe!

  3. That looks seriously amazing and so very tender.

  4. Wow! This looks like it must be good. It reminds me of German Sauerbraten, but with pork instead of beef. I am definitely going to be trying this.


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