Prep 144 hrs
Cook 2 hrs
This recipe has you cook the meat before browning it. Be sure to allow 5 days for the meat to marinate before you begin making this popular dish from the Island of Madeira, Portugal.
- 1 large picnic pork shoulder, cut into 2-inch chunks
- white wine, 1 part
- cider vinegar, 2 parts
- 1⁄2 cup salt
- 6 garlic cloves, peeled and crushed
- 1⁄2 teaspoon dried marjoram
- 7 whole red chilies, torn apart (cayenne)
- 1 -2 loaf French bread, sliced 1-inch thick
- 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!
A very different and delicious way to dress-up pork! We especially enjoyed the combination of warm, crispy bread with the wonderful pork. The orange was much more than a garnish as it lent it's juices to the overall dish. A nice taste of Iberia! With minimal prep time and a bottle of the same wine we marinated the pork in, it proved to be an easy and relaxing dinner for a work night. Thanks TXGriifLover! Made for Ali Baba's Babes for ZWT5.
This recipe is absolutely authentic !!! - have been looking for a good portuguese pickled pork recipe & this is it !!!
This recipe is not authentic. Pork Picnic Shoulder Roast is used for this traditional recipe. It has a thick rind and a large bone. Your butcher can get it for you easily. Only ingredients needed are pork, wine, vinegar, salt, red cayenne peppers, garlic, little marjoram and bread.