Vinha d’Alhos

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It’s taken Chef Ed ages to perfect his wife’s traditional family recipe, but he finally has. Its Portuguese pickled pork. For Jodie, nothing smells more like Christmas.

2 pork butts, cut into 2 inch chunks

1 bottle red wine vinegar

1 cup water

1 packet Mexican bay leaves

1 packet Mexican Allspice

a handful of whole alspice

s ton of coarse chopped garlic

Marinate the pork in the ingredients for 3 days. Roast at 350 degrees for 2 hours, uncovered, in the marinade juices

Skills

Posted on

December 28, 2020

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