Portuguese Pork With Wine and Garlic (Carne De Vinho E Alhos)
- Reviews 4
Ready In: 146 hrs
Serves: 10
Ingredients
- 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
Directions
- 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!
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