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Vinhadalhos

 

IngredientsPreparation
1 large port butt (about 3-6 lbs)
white vinegar- enough to cover meat
chopped garlic - 1/4 to 1/2 cup depending on size of pork butt
 4 - 5 chili peppers chopped
 table salt
2-3 Medium Potatoes quartered (Optional)
Cut pork in 2-inch cubes, sprinkle with salt and rub into meat.  Sprinkle garlic and chili peper over meat, rub & mix.  Add vinegar to cover pork, stir, cover and let stand for 24 hrs.

The following day, combine meat and vinegar in a large pot bring to a boil and lower heat and cook for about 25 minutes or more.   Check to see if meat is soft but not falling apart.    Put meat & vinegar mixture in bowl and cover.  Fry as needed.

   
 
 

Notes

Use glass or stainless steel bowl to soak meat.  If adding potatoes they may be added to the mixture after about 12 hours of marinating.
 

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