carne vinha d'alhos

 
This is a strange recipe.

It comes from the slightly strange land of Portugal, consists of pickling then frying pork and comes out looking very unappealing.

Despite this, it tastes pretty lovely.
But maybe that's because I love anything pickled!

Carne Vinha d'Alhos
(Pickled Portuguese Pork w Wine & Garlic)

Recipe from this site. Serves 6-8.

Ingredients:
3kg boned pork shoulder/neck with some fat;
3 cups (750ml) dry white wine
2 cups (500ml) brown vinegar
1 cup (250ml) cider vinegar
8-10 garlic cloves, crushed
2 red chillies, sliced
4 bay leaves
½ tsp salt;
½ tsp black pepper;
1 slice day old bread, cut in 4
(sage & thyme optional)

Method:

1. Layer pork in a large ceramic container; add the wine, vinegar, bay leaves, chillies, salt and pepper.

2. Cover and marinate for at least 3 days, stirring daily.

3. When ready to cook the pork, transfer to large heavy pot (not iron), add the marinade, cover and simmer over low heat for 30 minutes; remove pork..

4. Whilst pork is cooking, quickly moisten the bread slices by touching each side to the surface of the hot marinade and drain.

5. Raise the heat under the marinade so that it bubbles gently, and boil uncovered to reduce while you proceed with the recipe.

6. In a heavy frypan, brown pork lightly on both sides in olive oil and butter over moderately high heat. Remove to heated plate and keep warm.

7. Quickly brown bread on both sides in the pan drippings, adding more olive oil and butter as needed.

8. To serve, arrange bread on a platter, top with overlapping pork, then spoon some of the reduced marinade on top.

9. Pour remaining marinade into sauce boat and pass separately. Decorate with sliced orange slices.