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Wine and Garlic Pork (Portuguese Vina Dosh)

Rated as 4.32 out of 5 Stars

"Ahh, 'Vina Dosh,' a Portuguese dish and tradition of my family during Christmas. It started getting passed down more than 80 years ago when my grandparents came to America from the Azore Islands! Easy to make, but lots of patience to wait for the marinade to make its magic. But, oh so worth the wait! As it was passed down to me, I share it with you. Serve with Portuguese Linguica, a pot of semi-sweet, bacon-laced baked beans, and some Portuguese sweet bread. Hawaiian sweet bread works in a pinch. You can use white wine or red wine in the marinade."
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2 d 40 m servings 291
Original recipe yields 8 servings


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  1. Whisk red wine vinegar, red wine, garlic, bay leaves, cloves, black pepper, salt, and thyme together in a bowl; pour into a resealable plastic bag. Add the pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 to 4 days, turning occasionally.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Drain the pork, reserving 1/2 cup of marinade. Put pork and reserved marinade in a baking dish.
  4. Bake in preheated oven until the pork is completely warmed, about 20 minutes. Drain as much liquid from the pork as possible.
  5. Heat vegetable oil in a large skillet over medium-low heat. Add the pork to the skillet in batches to prevent crowding; cook and stir in hot oil until completely browned and no longer pink in the center, 10 to 15 minutes.


  • Nutrition:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Nutrition Facts

Per Serving: 291 calories; 19.5 6.4 17.8 67 637 Full nutrition

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Read all reviews 16
  1. 22 Ratings

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Most helpful positive review

OH my God, this is wonderful! My husband's family is from the Azores, Terceira to be specific, and settled in Tulare, Hanford area. His father would use Vina Dosh marinade for rabbit and chicken...

Most helpful critical review

This was just too strong on the vinegar in my opinion. I am Portuguese and I hear the stronger vinegar flavor is more of an Azores thing...a different regional taste preference I guess.

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OH my God, this is wonderful! My husband's family is from the Azores, Terceira to be specific, and settled in Tulare, Hanford area. His father would use Vina Dosh marinade for rabbit and chicken...

Very close to my mom's. She passed before I was able to learn her secrets. I added potatoes like she did. It was always my favorite because we're Portuguese from Hawaii, so all of our meals incl...

This was wonderful-tender and delicious. I used country boneless pork ribs instead of the pork shoulder, and it came out great. This is one of the few recipes I followed exactly as written. Woul...

This is a very tasty dish! Next time I would decrease the red wine vinegar. It was just a little too vinegary for our taste. But very easy to make and we enjoyed it very much.

I had a small bone in pork shoulder. I marinated it for 3 days. Then cut the bone out and marinated the cut up pork for a few more hours. Followed the recipe the rest of the way and served it...

I was intrigued by this recipe because we have the same Christmas tradition! Portuguese Vinhodalos! We use white vinegar, no wine and add salt. I was expecting 13 people for dinner and had pu...

oh my Gosh Thank you for sharing this! I couldn't get a hold of my dad who is also from the Azores to get the recipe so I thought I would take a shot at looking it up on the internet and Bam the...

Oh my god, My grandmother is Portuguese and this is how she made it. I had lost my Vina Dosh recipe she gave me, when I came across this recipe I was so happy! It really is good. Thank you s...

The was delicious!!