Portuguese Pork With Wine And Garlic Carne De Vinho E Alhos Recipes

WINE AND GARLIC PORK (PORTUGUESE VINA DOSH)

Steps:

• Whisk red wine vinegar, red wine, garlic, bay leaves, cloves, black pepper, salt, and thyme together in a bowl; pour into a resealable plastic bag. Add the pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 to 4 days, turning occasionally.
• Preheat oven to 350 degrees F (175 degrees C).
• Drain the pork, reserving 1/2 cup of marinade. Put pork and reserved marinade in a baking dish.
• Bake in preheated oven until the pork is completely warmed, about 20 minutes. Drain as much liquid from the pork as possible.
• Heat vegetable oil in a large skillet over medium-low heat. Add the pork to the skillet in batches to prevent crowding; cook and stir in hot oil until completely browned and no longer pink in the center, 10 to 15 minutes.

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!

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

Steps:

• 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.

PORTUGUESE MARINADE FOR PORK, BEEF OR FISH (VINHO DE ALHOS)

Steps:

• Mix ingredients together. Marinate pork, beef, or fish in refrigerator for at least 12 hours before sauteing.