Vinho de ahlos

1 servings

Ingredients

Quantity Ingredient
4 pounds Pork rump roast; to 5 lb, cut into small piece
1 Clove garlic; to 5 cloves, crushed
1 teaspoon Salt
5 Bay leaves; crushed
1 Dry chili peppers; to 2 peppers, crushed
4 cups Dry red wine
1 cup Wine vinegar

Directions

In large stainless steel or glass bowl combine cubed pork, garlic salt, bay leaves and peppers. Mix well. Pour in wine and vinegar. Cover and refrigerate overnight or up to 3 days, turning meat daily. Remove meat from marinade and pan fry or roast as desired.

NOTES : Try not to make the chunks of meat too thick, as the marinade won't flavor the middle if you do. I used lots and lots of chopped onions, as Grandma Rodrigues did. Allow the meat to marinate for the full 3 days (grandma would go up to 5 days as I recall). We bbq'd the meat and it was just terrific.

Recipe by: Alice Montis

Posted to KitMailbox Digest by Pat Hanneman <kitpath@...> on Aug 28, 1998, converted by MM_Buster v2.0l.

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