Carne De Vinho E Alhos Pork With Wine And Garlic Recipes

PORTUGUESE PORK WITH WINE AND GARLIC (CARNE DE VINHO E ALHOS)

Steps:

• With a sharp knife, debone and remove all of the rind from the meat,
• leaving the white fat, and discarding the rind. Cut into chunks.
• Combine the pork, wine, vinegar, garlic, marjoram and salt in a non-reactive bowl and marinate in the refrigerator for 5-6 days.
• Transfer the meat and a little of the marinade to a large non-reactive pot and simmer over low heat until meat is browned. Add enough more marinade to keep from drying out or burning.
• Transfer the meat to a platter.
• Moisten the slices of bread by dipping each side quickly into the hot marinade( add more, if nec.) and brown the bread in the marinade until sort of crispy.
• Arrange the bread on a serving platter, top with the meat.
• Serve hot.
• Can be re-heated in a frying pan for breakfast!

PORK WITH WINE AND GARLIC (CARNE DE VINHO E ALHOS)

Steps:

• Combine pork, wine, vinegar, cloves, garlic, bay leaves, marjoram, salt and pepper in a non-reactive bowl or plastic bag and marinate in refrigerator for 2-3 days.
• Transfer the meat and marinade to a large non-reactive skillet and simmer over low heat for 1/2 hour.
• Transfer the meat to a platter and pat dry with paper towels.
• Moisten the slices of bread by dipping each side quickly into hot marinade and place on paper towels.
• Let marinade continue to bubble gently and reduce while you proceed.
• Heat about half the oil and butter in a separate heavy skillet over moderate heat and brown the slices of pork on both sides.
• Transfer the meat to a platter and keep warm.
• Brown bread on both sides in same skillet, adding more oil and butter as needed.
• Arrange bread on a serving platter, top with the pork and spoon some of the reduced marinade over the top.
• Garnish with orange slices and parsley sprigs and serve remaining marinade on side.