Pork Ribs and Liver in Wine Marinade (Portuguese Torresmos de Vinha d'Alhos)

These marinated pork cubes or torresmos are a very popular and traditional dish in various regions of Portugal; more so in the Azores and Madeira islands. This dish is not for the faint of heart and we don’t recommend anyone consumes this on a daily basis. Though, you’ll want to once you taste this. But you shouldn’t!

10 lbs pork ribs (4 kg)
1½ lbs pork liver (750 g)
8 tsp. chili powder or red pepper flakes
½ liter full-bodied red wine
½ tsp. black pepper, freshly cracked
½ tsp. white pepper, freshly cracked
10 cloves ogarlic, minced
1 lb of pork lard (500 g)
3 Tbsp. colorau or sweet paprika
sea salt

Trim the skin and excess fat off of the pork ribs and cut it, leaving 2 bones worth of meat in each piece. Clean and cut the liver into pieces approximately half the size of the rib pieces.

Make the vinha d'alhos by mixing together the chili/red pepper, garlic, peppers, wine, and some salt if needed in a large bowl. Add the ribs and the liver and toss to coat. Leave to marinate in a cool place (or the fridge) for at least an hour, preferably two.

Put a heavy-bottomed, deep pot over a medium-high heat. When the pan is hot, fill it with the meat and the marinade (but not the liver!). Once the mixture has heated to a simmer, add the lard and cook at the med-high heat until the lard has melted and the mixture is simmering well. Then, reduce the heat to low
and cool at a bare simmer for about 2 hours, stirring from time to time. It is nearly done when the meat is falling-off-the-bone tender and the marinade has nearly evaporated entirely.

Add the liver to the pot and let it cook for the final 10-15 minutes. Do not add the liver too soon or it will toughen and not be nice to eat.

Taste the sauce, which should be very reduced by now, and add the colorau/paprika and salt or other seasoning as needed. Mix the whole pot together well, and leave for a final 5 minutes on a low heat. Remove from the heat, and let the torresmos rest covered for 10-15 minutes before serving.

Makes 8 servings.