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

Name: Carne de vinho e alhos (pork with wine and garlic)
Prep time: 135 min
Cook time: 60 min
Total time: 195 min
Yield: 6 servings
Cuisine: Boil
Ingredients: 250.00 ml wine white; 250.00 ml vinegar grape; 100.00 ml port or Madeira; 6.00 garlic cloves, chopped; fresh thyme sprig; 5.00 ml salt; 1.00 bay leaves broken; 2.00 fresh chillies chopped; 1.00 kg pork leg; 300.00 g pork belly; 1.00 onion large, chopped; 20.00 baby potatoes; to serve to serve; 1.00 portuguese bread

6 servings Prep: 2 hrs 15 mins, Cooking: 1 hr

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Pork

By Food24 November 03 2009

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Ingredients (14)

MARINADE

250.00 ml	wine — white
250.00 ml	vinegar — grape
100.00 ml	port — or Madeira
6.00	garlic — cloves, chopped
	fresh thyme — sprig
5.00 ml	salt
1.00	bay leaves — broken
2.00	fresh chillies — chopped

OTHER

1.00 kg	pork — leg
300.00 g	pork — belly
1.00	onion — large, chopped
20.00	baby potatoes
	to serve — to serve
1.00	portuguese bread

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Method:

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.