Portuguese Pork With Wine and Garlic (Carne De Vinho E Alhos)

Recipe by TxGriffLover
READY IN: 146hrs
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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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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