Carne de vinho e alhos (pork with wine and garlic)

Recipe from: 12/1/1997 12:00:00 AM
Ingredients 17
Servings 6
Time 15 minutes plus 2 to 3 days marinating time

Ingredients

  • MARINADE
  • 250
    ml
    white wine
  • 250
    ml
    grape vinegar
  • 100
    ml
    Madeira or port
  • 6
    cloves garlic, chopped
  • sprig fresh thyme
  • 5
    ml
    salt
  • 1
    bay leaf, broken
  • 2
    small chillies, chopped
  • OTHER
  • 1
    kg
    boneless pork leg
  • 300
    g
    belly pork
  • 20
    ml
    olive oil
  • 1
    large onion, chopped
  • 20
    baby potatoes
  • TO SERVE
  • 1
    large Portuguese loaf
 

Method

1 hour
 
1. Mix marinade ingredients together. 2. Cut meat into cubes. Pour over the marinade and leave in the fridge for 2 to 3 days. 3. Heat the olive oil and sauté the onion. Add the meat and half the marinade. Cook until moisture evaporates and meat has browned. 4. Add the remaining marinade and the potatoes and simmer until the marinade reduces slightly and the potatoes are cooked. 5. To serve, spoon over a thick slice of Portuguese bread.
 

Read more on: pork
 

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