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home > recipes > meat > vinha d'alhos
3 lb boneless pork loin 1 1/2 cups vinegar 2 cloves garlic, crushed 6 Hawaiian red peppers, seeded and chopped 1 bay leaf 2 teaspoons salt 6 whole cloves 1/4 teaspoon thyme 1/8 teaspoon sage 2 tablespoons salad oil Procedure: Cut pork into 2 X 1 1/2-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.

Vinha d'Alhos


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keyword: vinha
keyword: d'alhos
ethnicity: portuguese
recipes for meat
recipes by rcoen
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(posted July 20, 2009)

3 lb boneless
pork loin
1 1/2 cups
vinegar
2 cloves
garlic, crushed
6 Hawaiian red peppers, seeded and chopped
1
bay leaf
2 teaspoons
salt
6 whole cloves
1/4 teaspoon
thyme
1/8 teaspoon
sage
2 tablespoons salad oil

Procedure:

Cut
pork into 2 X 1 1/2-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.


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