Mix together the Portuguese cacoila seasoning, garlic, salt, and pepper in a large bowl. Immerse the pork in this flavorful concoction, ensuring a good coat. Set it aside in the fridge, giving it an ideal overnight soak or at least a 4-hour stint.

On the stovetop, heat a dab of olive oil in a spacious pot over a medium flame. Toss in the onions and peppers, stirring until they take on a soft, see-through texture. For an aromatic kick, mix in the garlic just until it's fragrant.

Slide in the marinated pork, turning each piece to ensure a lovely golden sear on all sides.

Merge in the tomato paste, stirring to coat the pork evenly with its robust flavor.

Gently pour the wine into the pot, allowing it to simmer and slightly reduce for about 5 minutes, enhancing the dish's depth.

Once the wine has settled, introduce the beef or chicken broth and the bay leaves, stirring gently.

Dial down the heat, place the lid on, and let the magic happen for around 2.5 to 3 hours. By the end, the pork should be fork-tender and oozing flavor.

As the symphony of flavors concludes, fish out the bay leaves and adjust with a pinch of salt and pepper as desired.

Plate this stovetop masterpiece alongside fresh Portuguese rolls or fluffy steamed rice, ensuring every morsel is enjoyed to the fullest.

Begin by marinating the pork with Portuguese cacoila seasoning, garlic, salt, and pepper. Ideally, let it marinate overnight or at least for 4 hours in the refrigerator.

Preheat your oven to 325°F (165°C).

In an oven-safe Dutch oven or large pot, heat a splash of olive oil over medium heat. Sauté the onions and peppers until they become soft and translucent. Stir in the minced garlic until aromatic.

Add the marinated pork to the pot, ensuring each side gets a nice sear, turning golden-brown.

Stir in the tomato paste, making sure the pork pieces are well-coated.

Pour in the wine, letting it simmer for about 5 minutes to allow the alcohol to evaporate slightly and flavors to meld.

After the wine has reduced a bit, add the beef or chicken broth along with the bay leaves.

Cover your Dutch oven or pot with its lid (or tightly with foil if it doesn't have one). Transfer it into your preheated oven. Let the cacoila braise for about 2.5 to 3 hours. The pork should be tender and easily pulled apart with a fork by the end of cooking.

Remove from the oven, discard bay leaves, and adjust the seasoning with salt and pepper to taste.

Serve: Serve your oven-braised Portuguese Cacoila with fresh Portuguese rolls, steamed rice, or your choice of side.