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Rating: 4.37 stars
27 Ratings
  • 5 star values: 19
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0

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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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 350 degrees F (175 degrees C).

  • Drain the pork, reserving 1/2 cup of marinade. Put pork and reserved marinade in a baking dish.

  • Bake in preheated oven until the pork is completely warmed, about 20 minutes. Drain as much liquid from the pork as possible.

  • 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

291 calories; protein 17.8g; carbohydrates 6.4g; fat 19.5g; cholesterol 67.1mg; sodium 636.8mg. Full Nutrition
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Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/26/2014
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. Unfortunately he passed away and so did the recipe. When I tried this and my husband ate it, he was so happy. He said it is as close as I could possibly get, I am sure a different wine would make a different taste, but this is the real deal. THANK YOU SO MUCH CALI-CHEF. Also, I have a portuguese beans recipe I submitted that will be perfect with these, if Allrecipes doesn't post it, find it on justapinch.com Thanks again ! Read More
(24)

Most helpful critical review

Rating: 2 stars
01/28/2016
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. Read More
(2)
27 Ratings
  • 5 star values: 19
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
02/26/2014
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. Unfortunately he passed away and so did the recipe. When I tried this and my husband ate it, he was so happy. He said it is as close as I could possibly get, I am sure a different wine would make a different taste, but this is the real deal. THANK YOU SO MUCH CALI-CHEF. Also, I have a portuguese beans recipe I submitted that will be perfect with these, if Allrecipes doesn't post it, find it on justapinch.com Thanks again ! Read More
(24)
Rating: 5 stars
03/28/2014
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. Wouldn't change a thing. Read More
(5)
Rating: 5 stars
12/08/2015
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 included rice. I rarely got potatoes! Will make it again! Read More
(5)
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Rating: 5 stars
01/22/2014
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. Read More
(5)
Rating: 5 stars
01/07/2014
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 with herbed egg noodles. Read More
(4)
Rating: 5 stars
04/25/2015
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 there this was! I have grown up with this and pretty much knew the ingredients but wasn't quite sure. I was craving this so bad! Read More
(3)
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Rating: 2 stars
01/28/2016
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. Read More
(2)
Rating: 5 stars
09/14/2016
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 purchased some beautiful pork steaks for our main dish. When I found this recipe I squealed with delight! The only exception that I made was adding some Hawaiian salt. Marinated those steaks for 4 days and grilled them on the outdoor barbecue. The result was CHRISTMAS IN APRIL!! Thank you for sharing your version! By the way some people call this Vengadalsh too. Depends on where the Portuguese grandmother was raised. Thanks again! Read More
(2)
Rating: 3 stars
12/10/2014
followed the recipe as written but the flavor was bland and the vinegar overpowered the dish Read More
(2)