Carne De Vinho E Alhos Pork With Wine And Garlic Food

PORTUGUESE PORK WITH WINE AND GARLIC (CARNE DE VINHO E ALHOS)

Steps:

• 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!

CARNE DE VINHO E ALHOS (PORK WITH WINE AND GARLIC)

Steps:

• 1. Mix marinade ingredients together.2. Cut meat into cubes. Pour over the marinade and leave in the fridge for 2 to 3 days.3. Heat the olive oil and sauté the onion. Add the meat and half the marinade. Cook until moisture evaporates and meat has browned.4. Add the remaining marinade and the potatoes and simmer until the marinade reduces slightly and the potatoes are cooked.5. To serve, spoon over a thick slice of Portuguese bread.

PORTUGUESE MARINADE FOR PORK, BEEF OR FISH (VINHO DE ALHOS)

Steps:

• Mix ingredients together. Marinate pork, beef, or fish in refrigerator for at least 12 hours before sauteing.

PORK WITH WINE AND GARLIC (CARNE DE VINHO E ALHOS)

Steps:

• Combine pork, wine, vinegar, cloves, garlic, bay leaves, marjoram, salt and pepper in a non-reactive bowl or plastic bag and marinate in refrigerator for 2-3 days.
• Transfer the meat and marinade to a large non-reactive skillet and simmer over low heat for 1/2 hour.
• Transfer the meat to a platter and pat dry with paper towels.
• Moisten the slices of bread by dipping each side quickly into hot marinade and place on paper towels.
• Let marinade continue to bubble gently and reduce while you proceed.
• Heat about half the oil and butter in a separate heavy skillet over moderate heat and brown the slices of pork on both sides.
• Transfer the meat to a platter and keep warm.
• Brown bread on both sides in same skillet, adding more oil and butter as needed.
• Arrange bread on a serving platter, top with the pork and spoon some of the reduced marinade over the top.
• Garnish with orange slices and parsley sprigs and serve remaining marinade on side.

VINHA D'ALHOS

Steps:

• Marinate pork overnight in the refrigerator in vinegar, garlic, red pepper, bay leaf, salt, cloves, thyme and sage.
• (I've been known to"forget about it" for up to two days, and the recipe still works!) The next day, simmer pork in the marinade 20 minutes, then drain.
• Heat oil in skillet; add pork and saute slowly for another 10 to 15 minutes or until browned and pork is cooked through.
• Serve with rice.

PORTUGUESE MARINADE II FOR PORK, BEEF OR FISH (VINHA D'ALHOS)

Steps:

• Combine all ingredients in a large non-reactive bowl or plastic sealable bag. Add meat and marinate in the refrigerator, turning meat occasionally.