Torresmos (Portuguese Garlic Roasted Pork)
I make the below recipe once a year for my Portuguese husband. He loves it.
To me the meat is tough and dry, but very tasty. I've tried cooking it less, but then you don't get the lovely browned flavor. Wondering if anyone had any other suggestions to make it more tender and not so dry. I have my MILs recipe, but she passed away 6 months after we were married and I never got to do any cooking with her. Lynne Torresmos (Portuguese Garlic Roasted Pork) 4-pound boneless pork butt, cut into 1 1/2 inch cubes Salt and freshly ground pepper Marinade 1/2 pound medium-hot red chiles, seeded and stemmed 1 tsp salt 4 tablespoons paprika, sweet or hot depending on preference 10 cloves garlic, chopped 1/2 cup white wine 1/4 cup red wine Place the chiles and salt in the bowl of food processor fitted with a metal blade and pulse until minced. In a large bowl, combine the minced chiles with the remaining marinade ingredients. Add the pork pieces, turning to coat well. Cover the bowl with plastic wrap and refrigerate for 24 hours. Remove the pork from the marinade. Add the pork to large roasting pan season with salt and pepper and cook in a preheated 375°F (190°C) oven for 1 hour. Turn the pork often to keep it moist. Reduce the heat to 325°F (160°C) and cook an additional 15 to 20 minutes, or until the pork is nicely browned. Serve with Classic Portuguese Beans. Serves 6 to 8 |
Torresmos (Portuguese Garlic Roasted Pork)
"King's Crown" > wrote in message
. .. > I make the below recipe once a year for my Portuguese > husband. He loves it. To me the meat is tough and dry, > but very tasty. I've tried cooking it less, but then you don't > get the lovely browned flavor. Wondering if anyone had any > other suggestions to make it more tender and not so dry. I have my MILs > recipe, but she passed away 6 months after > we were married and I never got to do any cooking with her. > > Torresmos (Portuguese Garlic Roasted Pork) > > 4-pound boneless pork butt, cut into 1 1/2 inch cubes > Salt and freshly ground pepper Sounds to me like your meat doesn't have any fat to stand up to the longish cooking. All the pork in the US that I've seen is very lean; it was a revelation to move to Denmark and discover that yes, pork roasts can have some marbling in them. See if you can find a local butcher who can provide such a thing for you. Your dish will be the better for it. If you can't get a roast, you might see if he can provide you with neck cutlets, which have nice marbling, and when you cube the meat, don't trim away all the fat. And the recipe looks great, btw -- I'm going to try it! -j |
Torresmos (Portuguese Garlic Roasted Pork)
On Mar 1, 2:54 am, "King's Crown" > wrote:
> I make the below recipe once a year for my Portuguese husband. He loves it. > To me the meat is tough and dry, but very tasty. I've tried cooking it > less, but then you don't get the lovely browned flavor. Wondering if anyone > had any other suggestions to make it more tender and not so dry. I have my > MILs recipe, but she passed away 6 months after we were married and I never > got to do any cooking with her. Lynne > > Torresmos (Portuguese Garlic Roasted Pork) > > 4-pound boneless pork butt, cut into 1 1/2 inch cubes > Salt and freshly ground pepper > > Marinade > 1/2 pound medium-hot red chiles, seeded and stemmed > 1 tsp salt > 4 tablespoons paprika, sweet or hot depending on preference > 10 cloves garlic, chopped > 1/2 cup white wine > 1/4 cup red wine > > Place the chiles and salt in the bowl of food processor fitted with a metal > blade and pulse until minced. In a large bowl, combine the minced chiles > with the remaining marinade ingredients. Add the pork pieces, turning to > coat well. Cover the bowl with plastic wrap and refrigerate for 24 hours. > > Remove the pork from the marinade. Add the pork to large roasting pan > season with salt and pepper and cook in a preheated 375°F (190°C) oven for 1 > hour. Turn the pork often to keep it moist. Reduce the heat to 325°F (160°C) > and cook an additional 15 to 20 minutes, or until the pork is nicely > browned. Serve with Classic Portuguese Beans. > > Serves 6 to 8 Try covering the pan for the last half of the cooking.. and I'd use a smaller, heavier pan.. sounds sort of like Mexican carnitas (oven style).. Ted |
Torresmos (Portuguese Garlic Roasted Pork)
> wrote in message ps.com... On Mar 1, 2:54 am, "King's Crown" > wrote: > I make the below recipe once a year for my Portuguese husband. He loves > it. > To me the meat is tough and dry, but very tasty. I've tried cooking it > less, but then you don't get the lovely browned flavor. Wondering if > anyone > had any other suggestions to make it more tender and not so dry. I have > my > MILs recipe, but she passed away 6 months after we were married and I > never > got to do any cooking with her. Lynne > > Torresmos (Portuguese Garlic Roasted Pork) > > 4-pound boneless pork butt, cut into 1 1/2 inch cubes > Salt and freshly ground pepper > > Marinade > 1/2 pound medium-hot red chiles, seeded and stemmed > 1 tsp salt > 4 tablespoons paprika, sweet or hot depending on preference > 10 cloves garlic, chopped > 1/2 cup white wine > 1/4 cup red wine > > Place the chiles and salt in the bowl of food processor fitted with a > metal > blade and pulse until minced. In a large bowl, combine the minced chiles > with the remaining marinade ingredients. Add the pork pieces, turning to > coat well. Cover the bowl with plastic wrap and refrigerate for 24 hours. > > Remove the pork from the marinade. Add the pork to large roasting pan > season with salt and pepper and cook in a preheated 375°F (190°C) oven for > 1 > hour. Turn the pork often to keep it moist. Reduce the heat to 325°F > (160°C) > and cook an additional 15 to 20 minutes, or until the pork is nicely > browned. Serve with Classic Portuguese Beans. > > Serves 6 to 8 Try covering the pan for the last half of the cooking.. and I'd use a smaller, heavier pan.. sounds sort of like Mexican carnitas (oven style).. Ted I make great carnitas and it did cross my mind to do the cooking in a similar fashion. I cook the pork in broth first until thoroughly done then shred it and put in the oven for browning. This meat isn't marinaded though. So, I wondered how I would precook it like the carnitas and still get the marinaded flavor. I thought maybe I'd cook it in the marinade, but afraid it would be TOO vinegary (is that a word :)). If I cooked the marinaded meat in broth would it defeat the purpose of the marinade and dilute the flavor. So, then I thought maybe a watered down marinade/broth might work. I'll just have to experiment it looks like. Thanks for helping to point me in a direction! Lynne |
Torresmos (Portuguese Garlic Roasted Pork)
On Feb 28, 11:54 pm, "King's Crown" > wrote:
> I make the below recipe once a year for my Portuguese husband. He loves it. > To me the meat is tough and dry, but very tasty. I've tried cooking it > less, but then you don't get the lovely browned flavor. Wondering if anyone > had any other suggestions to make it more tender and not so dry. I have my > MILs recipe, but she passed away 6 months after we were married and I never > got to do any cooking with her. Lynne > > Torresmos (Portuguese Garlic Roasted Pork) > [snip ingredients] > Remove the pork from the marinade. Add the pork to large roasting pan > season with salt and pepper and cook in a preheated 375°F (190°C) oven for 1 > hour. Turn the pork often to keep it moist. Reduce the heat to 325°F (160°C) > and cook an additional 15 to 20 minutes, or until the pork is nicely > browned. Serve with Classic Portuguese Beans. > You're roasting it dry and mostly at high heat so the chances of drying it out are high. You might try longer, slower roasting, such as 30 minutes at 375°F - 400°F followed by about 75 minutes at 325°F. At that point check for doneness and continue roasting only until just cooked all the way through. If that doesn't work you might try switching to browning on the stovetop. After the marinating, dry the cubes and brown them well in fat over medium high heat. Then cover the pot and place in a 325°F oven until done. Check in an hour. -aem |
Torresmos (Portuguese Garlic Roasted Pork)
"jacqui{JB}" > wrote in message ... > "King's Crown" > wrote in message > . .. > >> I make the below recipe once a year for my Portuguese >> husband. He loves it. To me the meat is tough and dry, >> but very tasty. I've tried cooking it less, but then you don't >> get the lovely browned flavor. Wondering if anyone had any >> other suggestions to make it more tender and not so dry. I have my MILs >> recipe, but she passed away 6 months after >> we were married and I never got to do any cooking with her. >> >> Torresmos (Portuguese Garlic Roasted Pork) >> >> 4-pound boneless pork butt, cut into 1 1/2 inch cubes >> Salt and freshly ground pepper > > Sounds to me like your meat doesn't have any fat to stand up to the > longish cooking. All the pork in the US that I've seen is very lean; it > was a revelation to move to Denmark and discover that yes, pork roasts can > have some marbling in them. See if you can find a local butcher who can > provide such a thing for you. Your dish will be the better for it. If > you can't get a roast, you might see if he can provide you with neck > cutlets, which have nice marbling, and when you cube the meat, don't trim > away all the fat. > > And the recipe looks great, btw -- I'm going to try it! > -j The recipe is great! Despite the dryness it gets scarfed down every time I make it. I have to admit the pieces with the fat are my favorite and I pick through to find them. DH hates fat on any meat. I've never seen someone so meticulous about removing the slightest bit of fat from meat in stews, on steaks, on chicken. It's kind of weird in my opinion. Not that I don't remove fat myself, but the tiniest bit on a piece of stew meat doesn't make me get out a knife and carve it up like a talented surgeon. So, I love the idea of more marbling and will try it. We'll see what DH does with the added fat. I may have to make two batches ... the tasty dried out one for him and the tasty moist one for me. Thanks for the suggestion! Lynne |
Torresmos (Portuguese Garlic Roasted Pork)
On Mar 1, 11:42 am, "King's Crown" > wrote:
> > wrote in message > > ps.com... > On Mar 1, 2:54 am, "King's Crown" > wrote: > > > > > > > I make the below recipe once a year for my Portuguese husband. He loves > > it. > > To me the meat is tough and dry, but very tasty. I've tried cooking it > > less, but then you don't get the lovely browned flavor. Wondering if > > anyone > > had any other suggestions to make it more tender and not so dry. I have > > my > > MILs recipe, but she passed away 6 months after we were married and I > > never > > got to do any cooking with her. Lynne > > > Torresmos (Portuguese Garlic Roasted Pork) > > > 4-pound boneless pork butt, cut into 1 1/2 inch cubes > > Salt and freshly ground pepper > > > Marinade > > 1/2 pound medium-hot red chiles, seeded and stemmed > > 1 tsp salt > > 4 tablespoons paprika, sweet or hot depending on preference > > 10 cloves garlic, chopped > > 1/2 cup white wine > > 1/4 cup red wine > > > Place the chiles and salt in the bowl of food processor fitted with a > > metal > > blade and pulse until minced. In a large bowl, combine the minced chiles > > with the remaining marinade ingredients. Add the pork pieces, turning to > > coat well. Cover the bowl with plastic wrap and refrigerate for 24 hours. > > > Remove the pork from the marinade. Add the pork to large roasting pan > > season with salt and pepper and cook in a preheated 375°F (190°C) oven for > > 1 > > hour. Turn the pork often to keep it moist. Reduce the heat to 325°F > > (160°C) > > and cook an additional 15 to 20 minutes, or until the pork is nicely > > browned. Serve with Classic Portuguese Beans. > > > Serves 6 to 8 > > Try covering the pan for the last half of the cooking.. and I'd use a > smaller, heavier pan.. sounds sort of like Mexican carnitas (oven > style).. > > Ted > > I make great carnitas and it did cross my mind to do the cooking in a > similar fashion. I cook the pork in broth first until thoroughly done then > shred it and put in the oven for browning. This meat isn't marinaded > though. So, I wondered how I would precook it like the carnitas and still > get the marinaded flavor. I thought maybe I'd cook it in the marinade, but > afraid it would be TOO vinegary (is that a word :)). If I cooked the > marinaded meat in broth would it defeat the purpose of the marinade and > dilute the flavor. So, then I thought maybe a watered down marinade/broth > might work. I'll just have to experiment it looks like. > > Thanks for helping to point me in a direction! > > Lynne- The seasoning is not far from one of the N'Carolina bbq styles. Maybe there's a Melungeon/Portuguese influence on NC 'cue. Ted |
Torresmos (Portuguese Garlic Roasted Pork)
"aem" > wrote in message ups.com... On Feb 28, 11:54 pm, "King's Crown" > wrote: > I make the below recipe once a year for my Portuguese husband. He loves > it. > To me the meat is tough and dry, but very tasty. I've tried cooking it > less, but then you don't get the lovely browned flavor. Wondering if > anyone > had any other suggestions to make it more tender and not so dry. I have > my > MILs recipe, but she passed away 6 months after we were married and I > never > got to do any cooking with her. Lynne > > Torresmos (Portuguese Garlic Roasted Pork) > [snip ingredients] > Remove the pork from the marinade. Add the pork to large roasting pan > season with salt and pepper and cook in a preheated 375°F (190°C) oven for > 1 > hour. Turn the pork often to keep it moist. Reduce the heat to 325°F > (160°C) > and cook an additional 15 to 20 minutes, or until the pork is nicely > browned. Serve with Classic Portuguese Beans. > >You're roasting it dry and mostly at high heat so the chances of drying it out are high. You might try longer, slower roasting, such as 30 minutes at 375°F - 400°F followed by about 75 minutes at 325°F. At that point check for doneness and continue roasting only until just cooked all the way through. If that doesn't work you might try switching to browning on the stovetop. After the marinating, dry the cubes and brown them well in fat over medium high heat. Then cover the pot and place in a 325°F oven until done. Check in an hour. -aem< What surprises me is the meat is practically floating in liquid all the way to the end. I figure it's all the juice from the meat. I will give the meat less heat at the higher temp. As it does look done at the 30 minute mark. After that it's just needing to tenderize and get some browned flavor. Thanks, Lynne |
Torresmos (Portuguese Garlic Roasted Pork)
On Thu, 1 Mar 2007 09:38:38 -0800, "King's Crown"
> wrote: >What surprises me is the meat is practically floating in liquid all the way >to the end. I figure it's all the juice from the meat. I will give the >meat less heat at the higher temp. As it does look done at the 30 minute >mark. After that it's just needing to tenderize and get some browned >flavor. Where are you getting your meat? If this is happening, I would check to see that the pork is not adulterated with a saline solution. A lot of places nowadays you can't find pork that isn't treated like this. Especially Walmart. Christine |
Torresmos (Portuguese Garlic Roasted Pork)
King's Crown wrote:
> I make the below recipe once a year for my Portuguese husband. He loves it. > To me the meat is tough and dry, but very tasty. I've tried cooking it > less, but then you don't get the lovely browned flavor. Wondering if anyone > had any other suggestions to make it more tender and not so dry. I have my > MILs recipe, but she passed away 6 months after we were married and I never > got to do any cooking with her. Lynne > > Torresmos (Portuguese Garlic Roasted Pork) > (recipe snipped) Interesting, Lynne. My grandmother used to make torresmos by rendering what was mostly pork fat (that had been marinated) until all that was left was "cracklings". In my experience, most meats are served "well-done" in Portuguese cuisine. The strange thing about Portuguese cooking is that it is a very small country but recipes change tremendously from one town to the next and from one family to the next, and this doesn't even include Madeira and the Azores Islands. gloria p |
Torresmos (Portuguese Garlic Roasted Pork)
"Puester" > wrote in message ... > King's Crown wrote: >> I make the below recipe once a year for my Portuguese husband. He loves >> it. To me the meat is tough and dry, but very tasty. I've tried cooking >> it less, but then you don't get the lovely browned flavor. Wondering if >> anyone had any other suggestions to make it more tender and not so dry. >> I have my MILs recipe, but she passed away 6 months after we were married >> and I never got to do any cooking with her. Lynne >> >> Torresmos (Portuguese Garlic Roasted Pork) >> > (recipe snipped) > > > Interesting, Lynne. My grandmother used to make torresmos by rendering > what was mostly pork fat (that had been marinated) until all that was left > was "cracklings". > > In my experience, most meats are served "well-done" in Portuguese cuisine. > > The strange thing about Portuguese cooking is that it is a very small > country but recipes change tremendously from one town to the next and from > one family to the next, and this doesn't even include Madeira and the > Azores Islands. > > gloria p They are from the Azores. I also made a Portuguese beans recipe last night and my American taste buds thought it needed something to perk up the flavor. My husband tasted them and said they were great reminded him of his mother's and grandmother's beans. So, I said I'd leave them as is since he enjoyed them so much. Lynne |
Torresmos (Portuguese Garlic Roasted Pork)
"Christine Dabney" > wrote in message ... > On Thu, 1 Mar 2007 09:38:38 -0800, "King's Crown" > > wrote: > >>What surprises me is the meat is practically floating in liquid all the >>way >>to the end. I figure it's all the juice from the meat. I will give the >>meat less heat at the higher temp. As it does look done at the 30 minute >>mark. After that it's just needing to tenderize and get some browned >>flavor. > > Where are you getting your meat? If this is happening, I would check > to see that the pork is not adulterated with a saline solution. A lot > of places nowadays you can't find pork that isn't treated like this. > Especially Walmart. > > Christine No saline in it. I learned that years ago when my cousin cooked a pork roast from Costco. It was tasty, but SO salty. My hands swelled up tremendously. It took me 3 days to get all that sodium out of my system. Lynne |
Torresmos (Portuguese Garlic Roasted Pork)
My name is David Leite, and I'm the author of the below recipe
http://www.leitesculinaria.com/recip...torresmos.html and it can be found on my Web site, Leite's Culinaria. (BTW, you really should credit the author of any recipe you use; they'reall copyrighted.) Have you made it according to the directions? I think you'll find that the meat isn't tough or dry if you're careful to cook it to the specified temperature. Tradtionally, these kind of dishes are cooked for a long time, but in liquid. Cooking to 165°F will help. David Leite Leite's Culinaria http://www.leitesculinaria.com On Mar 1, 1:05 pm, wrote: > On Mar 1, 11:42 am, "King's Crown" > wrote: > > > > wrote in message > > ups.com... > > On Mar 1, 2:54 am, "King's Crown" > wrote: > > > > I make the below recipe once a year for my Portuguese husband. He loves > > > it. > > > To me the meat is tough and dry, but very tasty. I've tried cooking it > > > less, but then you don't get the lovely browned flavor. Wondering if > > > anyone > > > had any other suggestions to make it more tender and not so dry. I have > > > my > > > MILs recipe, but she passed away 6 months after we were married and I > > > never > > > got to do any cooking with her. Lynne > > > > Torresmos (Portuguese Garlic Roasted Pork) > > > > 4-pound boneless pork butt, cut into 1 1/2 inch cubes > > > Salt and freshly ground pepper > > > > Marinade > > > 1/2 pound medium-hot red chiles, seeded and stemmed > > > 1 tsp salt > > > 4 tablespoons paprika, sweet or hot depending on preference > > > 10 cloves garlic, chopped > > > 1/2 cup white wine > > > 1/4 cup red wine > > > > Place the chiles and salt in the bowl of food processor fitted with a > > > metal > > > blade and pulse until minced. In a large bowl, combine the minced chiles > > > with the remaining marinade ingredients. Add the pork pieces, turning to > > > coat well. Cover the bowl with plastic wrap and refrigerate for 24 hours. > > > > Remove the pork from the marinade. Add the pork to large roasting pan > > > season with salt and pepper and cook in a preheated 375°F (190°C) oven for > > > 1 > > > hour. Turn the pork often to keep it moist. Reduce the heat to 325°F > > > (160°C) > > > and cook an additional 15 to 20 minutes, or until the pork is nicely > > > browned. Serve with Classic Portuguese Beans. > > > > Serves 6 to 8 > > > Try covering the pan for the last half of the cooking.. and I'd use a > > smaller, heavier pan.. sounds sort of like Mexican carnitas (oven > > style).. > > > Ted > > > I make great carnitas and it did cross my mind to do the cooking in a > > similar fashion. I cook the pork in broth first until thoroughly done then > > shred it and put in the oven for browning. This meat isn't marinaded > > though. So, I wondered how I would precook it like the carnitas and still > > get the marinaded flavor. I thought maybe I'd cook it in the marinade, but > > afraid it would be TOO vinegary (is that a word :)). If I cooked the > > marinaded meat in broth would it defeat the purpose of the marinade and > > dilute the flavor. So, then I thought maybe a watered down marinade/broth > > might work. I'll just have to experiment it looks like. > > > Thanks for helping to point me in a direction! > > > Lynne- > > The seasoning is not far from one of the N'Carolina bbq styles. Maybe > there's a Melungeon/Portuguese influence on NC 'cue. > > Ted |
All times are GMT +1. The time now is 10:52 PM. |
Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
FoodBanter