Pork With Wine And Garlic Carne De Vinho E Alhos Recipes

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.

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.

PORTUGUESE VINHO D"ALHOS (WINE AND GARLIC MARINADE

Steps:

• 1. USING your chef knife (or any knife,smash the garlic cloves,and finely chopped. ADD all dry ingredients ,one at a time.
• 2. BLENDING well,Drizzle 1 tablespoon olive oil . RUB,RUB the meat with the spices mixture,and place in a nonreactive dish.
• 3. POUR the wine over the meat to partially or entirely cover it, depending on the recipe. MARINATE the meat, turning occasionally, for several hours.ITS best to marinade over night,in the refrigerator. VAVO'S LIDIA VINHO d'ALHOS1/7/2012