Food Prep - Portuguese Vinha d’alhos

We stopped by the store on our way home, and pork was on sale...so one loin and 2 small shoulders later I started some vinha d’alhos, and will pop one shoulder into the oven to bake (it will become one pork meal tomorrow, and then pea soup after that :) The third goes in the freezer for now, but it will end up canned in other soups.

I know many people make Vinha d’alhos (vin - yah - dhiles) with red and white wine vinegar...but Mary Ramos made it with apple cider vinegar, and her grand daughter taught me...

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First, either ask the butcher to trim the 2 lb pork loin close...or trim it yourself. We want a little fat left on it, but not too much.

Then it needs to be cubed, a couple inches or so...

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Put the pork in a good sized bowl with a lid, or something like a freezer bag. It just needs to hold liquid and seal tightly.

Then add 1 C apple cider vinegar + 1 C water (or 1 C red wine vinegar and 1 C white)

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10 + cloves of garlic, chopped or pressed well... I don't know if other people eat enough garlic to have a little garlic board, but we always have. The little one I have was my grandmothers. If you don't use one your toast will forever taste like garlic, along with anything else you put on your main board...

Vinha d’alhos 1b.jpg

Sorry I am loosing light here, the days are getting shorter!

Also add;

1 t pepper
2 T sea salt
3 bay leaves
1 t paprika
some red pepper flakes (we had none so I added a shake of ground)
1/4 C olive oil

Vinha d’alhos 1a.jpg

Mix it all, cover and put in the fridge for 3 days...mixing at least one a day.

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Vinha d’alhos can be browned in olive oil, and then quick fry some bread in the oils in the pan to serve it with... or then put in a slow cooker with root veggies...or browned and served over rice...

If you try it, be creative...it's good with frybread too ;)

Thank you for reading :)...I hope you enjoyed!

This is a {Steemit Original} All words and photos by Elew