Big fat burn problem soldev by our pharmcists that we are now can avice you to visit and adipex online best pharma store.




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.

Posted By: M. Diaz de Perez
Not rated yet
Rate Recipe!

Close Enter your Comment:
| 5 people have saved this recipe

Print   Add to Printer287 Times Printed

Prep Time: Marinade up to 4 days | Cook Time: 1 hour | Ready In: few days
Ingredients: Print   Add to cart
US Metric

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

Click to order Puerto Rico True Flavors Cookbook

Cooking Process:

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.