Torresmos de vinha d'alhos are pieces of pork, mostly ribs with a good layer of fat, marinated in wine, garlic, chilli and salt, then cooked slowly in lard until the liquid has gone and the meat is browned. The dish is made all over the archipelago and is part of Faial's traditional table too, where it comes with potatoes, white rice, boiled taro (inhame) or cornbread.
It is tied to the family pig-killing (matança), and in the past any leftovers were kept in clay pots under a layer of lard.
Method
Cut the ribs into pieces with one or two bones each.
In a bowl, mix the wine with the garlic, chilli paste, paprika, pepper and salt. Turn the meat in this marinade until well coated.
Cover and leave to marinate in the fridge overnight, turning once or twice.
Tip the meat and marinade into a wide heavy-based pan and bring to a simmer over medium heat. Add the lard and let it melt.
Lower the heat and cook gently, uncovered, for about 1½ hours, stirring occasionally, until the meat is tender and the liquid has almost evaporated.
Turn the heat up a little and let the meat fry in the fat, turning the pieces, until well browned at the edges.
Taste, adjust the salt and serve hot, with a little of the pan juices spooned over.
Tips
- The longer the meat marinates, the more flavour it takes on: some cooks make the vinha d'alhos two or three days ahead.
- Cubed pork shoulder can replace the ribs.
- No vinho de cheiro? Use a young red; white wine also works.
- Red chilli paste (massa de malagueta) can be replaced with fresh chilli pounded with salt, or with piri-piri to taste.
- Keep the fat left in the pan: it is good for cooking onions or for reheating the torresmos the next day.
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