Crispy Vinha D'Alhos
Portuguese traditional dish served during the holidays. Marinated pork and fried for a crispy texture.
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Ingredients
- 4 lb pork butt/shoulder
- 1 1/2 cup red wine vinegar substitute distilled vinegar
- 1 cup water
- 2 Hawaiian chili peppers substitute red jalapeños or serrano peppers
- 5 cloves garlic
- 2 tbsp Hawaiian salt
- 2 tbsp allspice
- 3 bay leaves
Instructions
- Cut the pork into 1 inch cubes or larger pieces. It will shrink once it is cooked. Combine all ingredients in a large bowl. Vinegar, water, chili peppers, garlic, Hawaiian salt, allspice, and bay leaves.
- Add all of the pork cubes and marinade to a gallon sized Ziploc bag. Seal and massage the meat to make sure all of the marinade covers the meat. Let it marinade in the fridge for up to 3 days.
- Heat a large pot over medium heat and add all of the contents in the Ziploc bag. Bring to a boil and then turn down the heat to a simmer.
- Simmer until all of the liquids have evaporated. About An hour and twenty minutes. Remove pot from heat.
- Pan fry the meat on a nonstick skillet pan until all sides are crispy. About 30 seconds on each side. Serve immediately with a side of rice or sweet Portuguese bread. Enjoy!
Video
Servings: 6