Porco com vinho e alhos

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This recipe needs advance preparation!
Porco com vinho e alhos
Porco com vinho e alhos
Servings:4
Calories per serving:639
Ready in:2 days, 1 hour, 10 minutes
Prep. time:2 days, 10 minutes
Cook time:1 hour
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:31st October 2012
Off to the fridge for a few days
Most of the the ingredients

Pork with garlic and vinegar, probably a forerunner to the famous Indian vindaloo dishes that the Portuguese brought to their colony of Goa on the western coast of India.

For best results, the pork needs to marinate for 48 hours, so you need to plan in advance for this recipe.

Marinade

Ingredients

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For the stew

Mise en place

Method

  1. Heat the ghee and oil in a wok and stir-fry the onions and garlic for 10 minutes until softened.
  2. Add the onions and garlic, meat and marinade to a large casserole dish, mix well, cover and cook for 1 hour.
  3. Check it every 20 minutes and add a little extra water if it starts to dry out.
  4. Taste and season with salt before serving.

Serving suggestions

Serve with plain boiled rice and sweetcorn.

Chef's notes

The original authentic recipe called for 4 clove buds which, with the similarly flavoured bay leaves, I found a little overpowering and have therefore reduced the recipe to one clove. This was a delicious dish that, strangely, gave the pork the texture, and to my mind, the flavour of beef. Although not authentic, I added a few chopped tomatoes as they were spare, and a few chillies for good measure too. Well worth making.

See also

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