Carne vinho e alhos
- Pork in Wine and Garlic
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).
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.