Portuguese Hot Pickled Pork
Vinha D’Alhos
900g (2lb) Boneless Pork
285ml (˝ pint) Red Wine Vinegar
2 Garlic Cloves
4 Red Chilli Peppers
2 tbsp Vegetable Oil
6 Whole Cloves
1 Bay Leaf
˝ tsp Thyme
˝ tsp Sage
Salt
Trim any excess fat from the pork and cut into 5cm (2 inch) cubes.
De-seed and chop the peppers, crush the garlic.
Place all of the ingredients except the oil into a bowl and mix very thoroughly.
Cover with clingfilm and allow to marinate for at least 8 hours, stirring occasionally.
Place into a large saucepan, bring to the boil, reduce the heat, cover and simmer for 20 minutes, stirring occasionally.
Remove the pork using a slotted spoon and drain well.
Heat the oil in a large frying pan, add the pork and sauté gently for 10-15 minutes or until well browned on all sides.
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