 |
|
|
|
|
|
Carne Vinha D'Alhos Recipe
Carne Vinho D'Alhos
3lbs boned pork shoulder/pork neck with a bit of fat
1 bottle dry white wine
2 cup wine vinegar *
3 cups cider vinegar *
4 bay leaves
1 tsp salt
1 tsp black pepper
15-20 garlic cloves, crushed **
5 red chillies, sliced ***
Thickly sliced day old bread, cut in 4
Orange slices ****
Layer pork in a large ceramic bowl or Tupperware container; add the wine, vinegar, bay leaves, chillies, salt and pepper. Cover and marinate for at least 3 days, stirring daily. When ready to cook the pork, transfer to large heavy pot (not iron), add the marinade, cover and simmer over low heat for 1/2 hour; drain pork.
Quickly moisten the bread slices by touching each side to the surface of the hot marinade; spread on paper towelling and let dry. Raise the heat under the marinade so that it bubbles gently, and boil uncovered to reduce while you proceed with the recipe. In a heavy frying pan, brown pork lightly on both sides in olive oil and butter over medium high heat. Remove and keep warm.
Quickly brown bread on both sides in the pan drippings, adding more olive oil and butter as needed.
To serve, arrange bread on a platter, top with overlapping pork, then spoon some of the reduced marinade on top. Serve the rest of the marinade as gravy.
* Plain brown / white vinegar can be used instead
** More garlic can be used if preferred.
*** More chillies can also be used.
**** Orange slices cleanse the palate
Show Reviews (0)
|
|
 |
|
|
|
Copyright © 2004-2008, UBR, Inc. All Rights Reserved.
|