Carne vinho e al­hos

- Pork in Wine and Gar­lic

Western Suburbs Weekly - - Food - with Belinda Cipriano

METHOD

Trim off any fat or skin from the pork and cut the meat into 2cm cubes.

Com­bine all the in­gre­di­ents to­gether in a deep pan and mar­i­nate the mix­ture for 24 hours so the flavours sink into the meat.

Heat up a deep fry­ing pan and add olive oil.

Use a slot­ted spoon to lift meat out of the mari­nade and into the pan to fry slowly.

Cook the meat on low heat slowly for two hours un­til ten­der, adding la­dles of the mari­nade un­til fin­ished.

Serve with fresh, crusty bread.

Tip: You'll need to start this dish mar­i­nat­ing 24 hours in ad­vance, but the sim­plic­ity of its con­struc­tion makes up for the wait.

Plan ahead and you'll have this on the din­ner ta­ble in no time. (Serves four).

STORY

Carne vinho e al­hos is a tra­di­tion Por­tuguese dish cooked in many Por­tuguese house­holds, es­pe­cially at Christ­mas time.

The beau­ti­ful com­bi­na­tion of flavours from the pork, wine, gar­lic and bay leaves work so nicely to­gether.

It's a flavour­some com­bi­na­tion and best en­joyed with fresh bread - it is sim­ply de­li­cious.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.