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This recipe is a mix of old family info and my customization. The traditional Portuguese name for the meat portion is Vinha d’Alhos which is very similar to Pork Adobo but dryer. My version creates more sauce at the end.  Da Pocho Moco: 1 Batch ( you can always double or triple )....

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Every Thanksgiving, we always end up with tons of leftover vingha d'ahlos, ham, turkey etc.  I love to fry up some of the leftovers and make fried rice.  My father is Portuguese and my mother Chinese so this dish is the both of best worlds!

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