Torresmos Portuguese Azorean Pork Marinate Mix

This is a very popular and traditional dish in various regions of Portugal, especially in the Azores. The marinade is a wonderful flavor for the pork.

You can use a less fatty cut of meat like boneless pork butt

or the more traditional pork, pork belly.

This marinade is a wonderful flavor enhancer for the pork belly.

This Easy Recipe is on the Back of Package:

Portuguese Marinated Pork (Torresmos) Recipe

YOU WILL NEED:
2½ pounds boneless pork butt or the more traditional pork belly, cut into 2" cube pieces
2 tablespoons of oil or bacon fat
Marinade:
1 package of Torresmos Seasoning Mix
½ cup of EACH of red port and white port wine (you can substitute Merlot or Chardonnay wine)
½ cup of water
Directions:
1. In a large bowl mix marinade ingredients, add pork, and marinate 24-48 hours.
2. Place a large deep pan on the stove and heat to medium high.
3. Pour the meat and marinade into the hot pan.
4. Distribute the meat evenly in the pan. Once it reaches a boil, reduce to a slow simmer.
Let the meat (turn pieces occasionally) cook uncovered until marinade has reduced. About 30 minutes.
5. Once marinade has reduced, remove meat and marinate from the pan.
6. Add the oil or bacon fat to the pan.
7. Fry the pieces of meat in the oil until the edges look seared but not burnt. Remove pork from the heat.
8. Scrape the browned bits of meat and flavored oil and add over the pork. Pour a little of the saved reduced marinate over the pork.