[Sca-cooks] re:Tyrannical masters vs abused apprentices

[BareToad at aol.com]

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Alrighty, puck!  Portagee central?  You have to tell me where you live now!!

ob. food content:

Here is a recipe for Torresmos that uses Pork Loin Roast (from Uma Casa
Portuguesa by Carla Azevedo):

4 LB. Pork Loin Roast
1 LB Pork Ribs
1 Cup red wine vinegar
half a cup of lemon juice
1 large _head_ garlic, crushed
2 tbsp. pimento paste
Lard
Salt to taste

trim layer of fat from pork.  Rinse meat and pat dry with paper towels.  Cut
pork loin into two inch cubes; cut ribs into two inch pieces.

In a plastic bag set in a large bowl combine red wine vinegar, lemon juice,
garlic and pimento paste.  Add Pork pieces to marinade, turning to coat well.
 Tie bag shut and refrigerate from 8 hours to 2 days (turning periodically).
Let it stand for thirty minutes at room temperature before cooking.

Place the meat (with marinade) in a large Dutch oven; bring to a boil and
simmer for 7 to 10 minutes to flavor meat.  Wipe meat dry, discarding
marinade.

Wipe Dutch oven dry.  Melt lard over medium-high heat to the one-inch level.
Cork pork in batches for three to five minutes, or until golden brown and
just until juices just run clear when meat is pierced with a fork.  add salt
if necessary.

Ok, so this is not how I remember they were made, but my maezinha (mommy) is
coming to visit...if anyone is interested I will post her recipe when she
visits.

Mairin