Torresmos
Seasoned pork cooked until dry
Alternative namesTorresmos em Molho de Fígado
TypeStew
CourseEntree
Place of originPortugal
Region or stateAzores
Main ingredientsPork, spare ribs, bacon, liver, garlic, salt, peppercorn, wine
Ingredients generally usedPaprika, bay leaf, cloves, cinnamon
VariationsCarne de vinha d'alhos
Similar dishesVindaloo, adobo

Torresmos (lit. 'cracklings') is pork dish from the Azores. While the dish is named after the pork cracklings, it also refers to the cooking method and meat preservation of the dish created prior to refrigeration.[1]

While the cracklings are made the same day a pig is butchered, the dish itself does not entirely contain cracklings but made with the other pork parts that are made in large batches and stored in clay jars to be consumed throughout the year.[2]

Torresmos is made of various pig parts such as pork butt, spareribs, pork belly, and liver. The pork parts are seasoned with garlic, salt, and various spices―pepper, paprika, bay leaf, cloves, cinnamon― and stewed with wine until dry. The pork is then transferred to a large earthen jar with enough lard to cover the meat. Throughout the year, pieces of meat can be taken out of the jars with a little of the lard to be pan-fried until brown or crispy.[3][4][5][6]

Torresmos is similar to carne de vinha d'alhos. However, unlike torresmos the pork is previously cooked and reheated prior to consumption, while the pork in carne de vinha d'alhos is typically pickled (in wine or vinegar) for long-term preservation before cooking.[7]

See also

  • Adobo – Iberian culinary style
  • Carne de vinha d'alhos – Portuguese dish, of meat marinated with garlic and wine
  • Daube – French stew of beef braised in wine and garlic

References

  1. ↑ Fernandes, Daniel. "Torresmos". Produtos Tradicionais Portugueses (in Portuguese). Direção-Geral de Agricultura e Desenvolvimento Rural. Retrieved 6 November 2023.
  2. ↑ Leite, David (25 October 2000). "Garlic-Roasted Pork (Torresmos)". Los Angeles Times. Retrieved 6 November 2023.
  3. ↑ Cordeiro, Kevin (18 August 2019). "Torresmos (Portuguese Marinated Pork)". The Portuguese Pantry. Retrieved 6 November 2023.
  4. ↑ Peterson, Mia (20 June 2018). "Torresmos de vinha d'alhos, det portugisiska ursprunget till vindaloo". Feeders (in Swedish). Retrieved 6 November 2023.
  5. ↑ Veloso, Susana (12 February 2018). "Torresmos à moda da Beira Alta". Deliciosa Paparoca (in European Portuguese). Retrieved 6 November 2023.
  6. ↑ Cardoso, Nelson (7 May 2015). "Portuguese Marinated Pork (Torresmos de Vinha d'Alhos)". Photos & Food. Retrieved 6 November 2023.
  7. ↑ "Portuguese Wine and Garlic Marinated Pork – Carne de Vinha d'Alhos". Portugourmet. Retrieved 6 November 2023.
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