Carne de Vinha d'Alhos

Ingredients

• 1kg pork shoulder, cut into 4cm cubes
• 1 cup dry white wine
• 1/3 cup red wine vinegar
• 8 cloves garlic, crushed
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp sweet paprika
• 1/2 tsp chili flakes
• salt and pepper
• 2 tbsp oil
• crusty bread or boiled potatoes, to serve

Before you cook

• Cut the pork into 4cm cubes.
• Combine the wine, vinegar, garlic, bay leaves, thyme, paprika, chili flakes, salt, and pepper in a large bowl.
• Add the pork to the marinade, cover, and refrigerate for at least 8 hours or up to 3 days, turning occasionally.

Steps

1. Lift the pork out of the marinade, reserving the liquid, and pat the pieces dry.
2. Heat the oil in a heavy pot over medium-high heat.
3. Brown the pork cubes on all sides, about 6 minutes, working in batches if needed.
4. Return all the pork to the pot.
5. Pour in the reserved marinade along with the garlic and bay leaves from it.
6. Bring to a simmer, then cover and cook for 25 minutes until the pork is tender.
7. Uncover the pot and simmer for 8 more minutes to reduce the sauce.
8. Season with salt to taste.
9. Serve the pork and its sauce with crusty bread or boiled potatoes.