Portuguese (Pork) Torresmos
Posted Sunday, January 16, 2011 01:17 PM

 

TORRESMOS (A PORTUGUESE FAVORITE)
 
Portuguese Port Shoulder Meat (or Pork Shoulder Blade) 
(Most butchers will de-bone the pork shoulder on request.)
                 
Ingredients:
 
3 Lbs of Pork Shoulder meat 
(cut into 3 inch square cubes)
 
 
1 Tsp of Crushed Red Pepper flakes
1 Qt of water
(or enough to cover (3) lbs of meat)
3 Tbls of salt
3 Tsps of chopped fresh garlic cloves
1 Tsp of white vinegar  
Mazola Cooking oil 
(sprinkle to cover bottom of 6 quart pan.)
 
Marinate - Directions:
In large covered bowl or covered baking pan:
Hand mix all the above marinade ingredients enough to dissolve all the salt.  Add pork meat to marinade and stir again.
Cover bowl and place in refrigerator for 3 full days. 
Remove bowl on the 2nd day and mix and re-stir all ingredients. 
 
At the end of the 3rd day using tongs remove meat from marinade and lightly clean off any residue spices from the pork meat and place on a plate.  Discard marinate liquid.
 
Frying Meat:
Sprinkle Mazola Oil to cover the bottom of a 6 quart cooking pan. Place pork meat in the pan. Using medium heat,  fry pork meat stirring often. Periodically, drain all excess liquid from pan as often as required and discard excess liquid & fat.  Frying time is approximately (45) minutes. 
 
Once the meat starts to turn golden brown and crispy on the outside remove a larger piece of meat and slice it open to check if has cooked completely through. There should be no red meat showing inside.
 
Serving recommendation: 
Serve with boiled yellow sweet potatoes, or yams,  favorite vegetable, red wine and hard crust bread.