Vino Dosh – The Portuguese version of Pork Vindaloo

One of my favorite dishes – hot and spicy Vindaloo is a Goan dish that my mom made for parties, a special Sunday meal or festivals. The original Portuguese version is anything but spicy but nevertheless this “meat in garlic marinade” packs a punch of flavor. The longer it marinates, the better it tastes. Make this in the Ninja Foodi, Instant Pot or in the oven.

Ingredients:

  • Prior to cooking – 3-4 days ahead
    • 3 pounds pork shoulder (boneless) – chopped into 1.5-inch cubes
    • 10 cloves of garlic – peeled and minced fine
    • 3/4 cup red wine vinegar
    • 1 cup red wine
    • 10 whole cloves
    • 3 bay leaves
    • 1 tsp red chili flakes
    • 2 tbsp black pepper powder
    • 3 sprigs fresh thyme
  • When ready to cook:
    • 1 large onion chopped into quarters
    • 1/2 cup all purpose flour
    • 2 tbsp olive oil

Method:

  1. Prepare the marinade:
    1. In a bowl, whisk the red wine vinegar, red wine, garlic, cloves, bay leaves, chili flakes, black pepper, and thyme
    2. Pour the marinade into a resealable plastic bag
    3. Add the pork to the bag, massage the marinade into the pork, squeeze out the excess air and seal the bag
    4. Marinate in the fridge for 3-4 days, turning occasionally. Each time, massage the pork gently in the bag
  2. Ready to cook – in the Ninja Foodi or Instant Pot
    1. Press the sauté button and add in the olive oil
    2. When oil is hot, add the onion and the pork (minus the marinade) and stir-fry for about 4 minutes, browning the meat on all sides
    3. Add the marinade, close using the pressure cooker
    4. Secure the pressure cooker valve, select the pressure cooker option and cook for 25 minutes on high pressure
    5. Naturally release the pressure
    6. Open the lid, and select the sauté button
    7. Stir in the all purpose flour, slowly to avoid lumps
    8. Cook for 5-8 minutes until it thickens to a stew-like consistency
    9. Serve with Hawaiian bread
  3. Ready to cook – in the oven:
    1. Heat the oven to 325 degrees F
    2. In a Dutch pan, heat the oil
    3. Add onion and pork pieces (minus marinade) and stir-fry for about 4 minutes, browning the meat on all sides
    4. Add the marinade and bring to a simmer
    5. Add in the flour, slowly, stirring to avoid lumps
    6. Cover with oven-safe lid and put the dish in the oven
    7. Cook for 1.5 hours – the meat should be tender to a fork
    8. Remove from oven, remove the bay leaves and thyme springs and discard
    9. Serve with Hawaiian bread

Pork Carnitas

Who doesn’t love Mexican food? Make a big batch of pork carnitas and I can freeze some for when we’re in a hurry. I’ll use the rest in a burrito bowl, or tacos or even in a sandwich. A hot corn tortilla with some pork, red onions, cilantro, a dash of salsa is so satisfying. Or try it in a burrito bowl with lettuce, salsa, guacamole, Greek yogurt (or sour cream), cilantro, black beans and red onions, to make for one delish, healthy meal!

Ingredients:

  • 4 lbs pork shoulder (pork butt)
  • 1 large onion, chopped fine
  • 6 large garlic cloves, minced
  • 1 jalapeno, chopped fine
  • 1 tsp black pepper
  • 2 tsp salt (or to taste)
  • ¾ cup orange juice
  • 2 bay leaves
  • 3 tsp cumin powder
  • 1 tbsp dried oregano
  • 1/2 tsp chili powder
  • 1 tbsp olive oil

Instructions:

  1. Rinse and dry the pork shoulder
  2. Combine the salt, pepper, cumin, oregano, chili powder, olive oil, and rub all over the pork
  3. Place the pork in a slow cooker (fat cap up). Add in the jalapeno, onion, bay leaves, garlic, and pour the orange juice over it
  4. Slow Cook on low for 10 hours or on high for 6 hours
  5. Pork should be completely tender and will shred easily with a fork
  6. Remove from slow cooker and shred using two forks
  7. To thicken the juices left in slow cooker, transfer into a pan and reduce it down to about 2 cups

To Crisp in oven:

  1. Place the shredded fork in a single layer on aluminum foil on a pan. Place the pan in a pre-heated oven, under the broiler on high heat. Let it crisp for 5-6 minutes. Remove from oven. Toss the pork using tongs, spoon 1/4 cup of the juices over the pork. Broil for another 5-6 minutes until the edges of the pork are crisp

To Crisp on stove:

  1. Heat 1 tbsp of oil in a large nonstick pan
  2. Add pork to pan without overcrowding. Pour 1/4 cup of juices. Wait until the underside of the port is crisp. . Add pork to the pan, avoiding crowding, and drizzle with ¼ cup of the juices. Wait until the juice has evaporated and the underside of the port is crisp. remove from pan. Repeat with the rest of the pork in batches.

Just before serving, drizzle over more juices and serve hot, in tacos or burritos.

Serve with diced onions, black/refried beans, salsa, Greek yogurt/sour cream, lime squeezed over it, chopped cilantro, corn, lettuce, grated cheese