Vinha d'alhos - Portuguese Pork

By • September 20, 2015 0 Comments

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Author Notes: This is a one pot solution to my grandmother's vinegar marinaded pork. Packed with garlic and chili peppers and boneless pork and cooked to fork tender. Haute in Paradise ||


Serves 6

  • 3 pounds Pork Shoulder/Pork Butt (Boneless)
  • 2.5 cups Apple Cider Vinegar
  • 1.5 cups White Wine
  • 1 Head of Garlic - Peeled and Smashed
  • 3 Bay Leaves
  • 4 sprigs Fresh Thyme
  • 6 Chili peppers, de-stemmed and de-seeded
  • 1 tablespoon Chili pepper water optional
  • 2 tablespoons Shoyu - soy sauce
  • 1 cup All purpose flour
  • 1/4 cup Olive Oil
  • 1 Onion - sliced
  • 2 Carrots - cut into circles
  • 1 Celery - chopped
  • 4 Large baking potatoes - peeled and cut in half length wise
  1. Preheat oven to 325F.
  2. Cube pork into large chunks about 3” x 3” then salt and pepper. Using fresh cracked black pepper and Hawaiian rock salt really elevates this dish. Then dredge the pork in flour and place on the side.
  3. Using a large Dutch oven heat olive oil to on high heat. When the oil is ready start browning each side of the chunks of pork. Make sure to brown each side. When done browning the pieces remove and put aside. I suggest putting a large piece of tin foil on the counter next to the stove and letting the pork rest there while you brown the other pieces.
  4. Turn heat down to medium and place onions, garlic, and carrots in the pot. If there isn’t a lot of olive oil left on the bottom of the pan don’t be afraid to add 2 more tablespoons of olive oil. Sautee the veggies for about 4 minutes. Make sure to scrap up the brown bits off the bottom of the pan. Then pour in wine, shoyu, vinegar, and chili pepper water, and chili peppers. Finally add the bay leaves, and thyme. Bring to a simmer then add meat back into the pot. I pour all the extra juices that the tin foil might have gathered will I made the sauce.
  5. Place in the oven and cook for about 1 hour and 15 minutes. Open the lid and then place potatoes around in the pan. Put back in the oven and continue cooking for about 45 minutes. The meat should be tender to a fork. Remove the bay leaves and the thyme sprigs, discard.

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