Vinho de alhos #2
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Pork rump roast, cut into small pieces (up to 5) |
| 4 | Cloves garlic, crushed (up to 5) | |
| 1 | teaspoon | Salt |
| 5 | Bay leaves, crushed | |
| 1 | Dry chili peppers, crushed (up to 2) | |
| 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 three days, turning meat daily. Remove meat from marinade, and pan fry or roast, as desired. Posted to Kitmailbox Digest by sherschm <sherschm@...> on Apr 05, 1997
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