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Crispy Vinha D'Alhos

Portuguese traditional dish served during the holidays. Marinated pork and fried for a crispy texture.
5 from 2 votes
Prep Time 3 days 10 minutes
Cook Time 10 minutes
Total Time 3 days 20 minutes
Course Main Course
Cuisine Hawaiian, Portuguese
Servings 6


  • 4 lb pork butt/shoulder
  • 1 1/2 cup red wine vinegar substitute distilled vinegar
  • 1 cup water
  • 2 Hawaiian chili peppers substitute red jalapeƱos or serrano peppers
  • 5 cloves garlic
  • 2 tbsp Hawaiian salt
  • 2 tbsp allspice
  • 3 bay leaves


  • 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!
Keyword adobo, allspice, crispy, fried, holiday, marinade, marinate, pork, pork butt, pork shoulder, vinegar