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portuguese pork with wine and garlic (carne de vinho e alhos)



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Prep Time: 144 hours

Cook Time: 2 hours

Total: 146 hours

Servings: 10

Cost: $2.50 /serving


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Step 1

With a sharp knife, debone and remove all of the rind from the meat,

Step 2

leaving the white fat, and discarding the rind. Cut into chunks.

Step 3

Combine the pork, wine, vinegar, garlic, marjoram and salt in a non-reactive bowl and marinate in the refrigerator for 5-6 days.

Step 4

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.

Step 5

Transfer the meat to a platter.

Step 6

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.

Step 7

Arrange the bread on a serving platter, top with the meat.

Step 8

Serve hot.

Step 9

Can be re-heated in a frying pan for breakfast!

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