Torresmos de Vinha d'Alhos

Although technically spring has sprung, it seems that the weather has not chosen to cooperate yet. For me, this is not unwelcome since:

a) I thrive in cooler weather and can maintain a happy mood for longer periods of time;
b) The baby has many cute long sleeved outfits and sweatshirts which he is getting good use out of; and
c) Comfort food tastes better when there is a chill in the air.

Case in point: this Marinated Pork in Wine and Garlic, known in its native Açores as Torresmos de Vinha d'Alhos.

Massa de Pimentão Pork Roast

Massa de pimentão, or red pepper paste, is a condiment I had tasted many times before I ever knew what it was. Or that it existed.

Why did the juice on Portuguese pork roasts have a red tinge? What was the spicy-but-not-spicy flavor that the pan drippings gave my potatoes? I tried putting some slices of chorizo in the roasting pan, doing a paprika-based spice rub-- not the same taste.

Then, I found a smiley little jar. (See above.) Bingo!