Posted on Friday, June 5, 2020 in
Pork Recipes
Azores Marinated Pork (Torresmos)
This recipe for Portuguese marinated pork (receita de torresmos de vinha d'alhos) is very easy to make and delicious.
| Preparation time | 15 min |
| Cooking Time | 3 h 15 min |
| Ready In | 6 h 15 min |
| Level of Difficulty | Easy |
| Servings | 4 |
Ingredients
4 lbs of pork spare ribs (the fattest part)4 tablespoons or red crushed pepper5 crushed garlic cloves1 cup of red wine1/2 teaspoon of freshly ground white pepper1/2 teaspoon of freshly ground black pepperSalt (to taste)1/2 lb of lard or 1 cup of vegetable oil1 and 1/2 tablespoons of sweet paprika
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Preparation
- The day before, or at least 3 hours before, cut the ribs into large pieces and set aside.
- In a deep dish, mix the red crushed red pepper very well with the crushed garlic, paprika, the wine and a pinch of salt.
- Add the meat and mix well.
- Cover and let it sit in the refrigerator for at least 3 hours or overnight.
- When you're ready, place the meat in a thick-bottomed pan together with the marinade.
- Heat the pan and add the lard or oil.
- Cook for approximately 10 minutes on high heat.
- Lower the heat and cover with a lid.
- Cook on a very low heat for 2 hours and 45 minutes, or until the meat is very tender and it peels off the bone, stirring gently from time to time.
- Rectify the salt and sprinkle with white and black pepper.
- Mix and cook for another 5 minutes over low heat.
- Remove the pan from the heat, let it sit with the lid on for 10 to 15 minutes, drain the fat and serve.
Recipe & Photo Credit: receitas.mundoazores.com
Posted by: Eddy
Portuguese Roasted Pork Ribs
This recipe for Portuguese roasted pork ribs (costeletas de porco assadas) is delicious, serve with white rice or with a salad.
| Level of Difficulty | Easy |
| Servings | 4 |
Portuguese Fried Pork Ribs
How to make Portuguese fried pork ribs.
| Level of Difficulty | Easy |
| Servings | 4 |
Portuguese Pork Loin with Rosemary
This Portuguese pork loin with rosemary and paprika (lombo de porco com alecrim e colorau) makes a delicious dinner, serve with sautéed vegetables and white rice.
| Level of Difficulty | Very Easy |
| Servings | 6 |
Matt
My Grandma (Avoi) used to make this everytime I went there but my family refers to it as Tuhemge or something along the pronunciation as that. Has anyone heard of it referred to as that?
1 year ago, Saturday, July 29, 2023
Maria
I’m from Aveiro my mom makes this and I do to but we call it Rejoes it’s cut in to chunks of pork sea salted to taste and let it sit for about an hour and then in a pot you add 2 bars of lard and cook it on low heat until gold and brown snd then remove from pot let it sit and drain fat snd then enjoy,
Continentais chamam Rejoes 🇵🇹
1 year ago, Tuesday, May 16, 2023
helen souza
I have my mother in law's handwritten recipe. They were from the island of Treceira. She had a heavy bottom pan, I use a Lecruset dutch oven. She seasoned hers with salt and cumin and pepper. Rubbed a good deal of Crisco on the dutch oven. Seasoned pork butt or shoulder cut into chunks. I've used meaty country style spare ribs also. Pour a little homemade Portuguese wine over and leave on counter for one hour. Cook low and slow in the oven. I actually like to put just a dash of cinnamon on mine.
2 years ago, Thursday, April 14, 2022
reply
Jeffrey
I am surprised to see this comment left only a day ago. Came here looking for a recipe to surprise my Portuguese family with at Easter this weekend and torresemos were always our favorite. My grandma Lucille was also a Souza coincidentally and I came here looking for something like her recipe. Going to add the cumin and cinnamon like you suggested because I distinctively remember that seasoning in her dish. Thx!
2 years ago, Saturday, April 16, 2022
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