Vinha d'alhos
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Boneless pork |
| 1½ | cup | Vinegar |
| 2 | Cloves garlic; crushed | |
| 6 | Hawaiian red peppers; seeded and chopped | |
| 1 | Bay leaf | |
| 2 | teaspoons | Salt |
| 6 | Whole cloves | |
| ¼ | teaspoon | Thyme |
| ⅛ | teaspoon | Sage |
| 2 | tablespoons | Salad oil |
Directions
From: MeLizaJane <MeLizaJane@...> Cut pork into 2 X 1½-inch pieces. Combine vinegar, garlic, red pepper, bay leaf, salt, cloves, thyme and sage; pour over pork and let stand overnight in refrigerator. Cook pork in marinate for 20 minutes; drain.
Heat oil in skillet; add pork and saute slowly for 10 to 15 minutes until browned.
Makes 6 servings
Posted to recipelu-digest by jeryder@... on Mar 10, 1998