Vinho d'Alhos (Portuguese Marinated Roast)
Vinho d'Alhos - Portuguese roast marinated in wine, vinegar and garlic. My mother would stand over the stove and brown many batches of pork and then slowly simmer it in the marinade until the meat was nice and tender.
2 1/2 pounds pork butt, cut into cubes
1/2 cup white wine
3 tablespoons red wine vinegar
1/2 teaspoon cinnamon
1/2 teaspoon cumin powder
4 kernels allspice
2 bay leaves
1 1/2 teaspoon coarse salt
1/2 teaspoon black pepper
pinch red chili flakes or hawaiian chili pepper
Combine marinade ingredients together. Add pork. Marinate overnight in the refrigerator, or for 3 to 4 days.
When ready to cook, remove pork from the marinade. Pat dry. Set marinade aside.
Heat a pot and add oil. Brown pork cubes; you may need to work in batches. Once all the pork cubes are browned, place them and the marinade in the pot. Let boil, then turn the heat to low and let simmer until pork is tender, about 1 hour or so.