Ingredients with Measurements:
- 2 lbs boneless pork shoulder, cut into 1-inch cubes
- 1 cup white vinegar
- 1 cup water
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup garlic, minced
- 1 tsp black pepper
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 2 bay leaves
- 1/4 cup olive oil
- 1 large onion, chopped
- 2 bell peppers, chopped
- 1 can (14 oz) diced tomatoes, drained
- 1/2 cup pitted green olives
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large casserole dish
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
Step-by-step instructions:
1. In a mixing bowl, whisk together the white vinegar, water, soy sauce, brown sugar, garlic, black pepper, cumin, paprika, cinnamon, cloves, nutmeg, and bay leaves.
2. Add the pork cubes to the marinade and toss to coat. Cover and refrigerate for at least 4 hours or overnight.
3. Preheat the oven to 350°F.
4. In a large casserole dish, heat the olive oil over medium-high heat. Add the onion and bell peppers and cook until softened, about 5 minutes.
5. Add the marinated pork and cook until browned on all sides, about 10 minutes.
6. Stir in the diced tomatoes and olives.
7. Cover the casserole dish with foil and bake for 1 hour.
8. Remove the foil and bake for an additional 30 minutes or until the pork is tender and the sauce has thickened.
9. Sprinkle with chopped parsley before serving.
Time:
Preparation time: 15 minutes
Marinating time: 4 hours or overnight
Cooking time: 1 hour 30 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 390
Fat: 20g
Carbohydrates: 20g
Protein: 30g
Sodium: 1390mg
Sugar: 16g
Fiber: 2g
Substitutions for ingredients:
- Pork can be substituted with chicken or beef.
- White vinegar can be substituted with apple cider vinegar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Brown sugar can be substituted with honey or maple syrup.
- Pitted green olives can be substituted with capers or chopped pickles.
Variations:
- Add diced potatoes or sweet potatoes to the casserole for a heartier meal.
- Use different colored bell peppers for a more colorful dish.
- Add a can of drained and rinsed black beans for extra protein and fiber.
- Top with shredded cheese before baking for a cheesy twist.
Tips and tricks:
- Make sure to marinate the pork for at least 4 hours or overnight for maximum flavor.
- Brown the pork cubes well before adding the vegetables and tomatoes to ensure a nice crust and depth of flavor.
- Use a large casserole dish to ensure that the pork cooks evenly and has enough space to braise in the sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the casserole in individual bowls or on a large platter. Garnish with chopped parsley.
Garnishes:
Chopped parsley or cilantro.
Pairings:
- Serve with rice or quinoa for a complete meal.
- A side salad with a tangy vinaigrette would complement the flavors of the casserole.
Suggested side dishes:
- Rice or quinoa
- Side salad with a tangy vinaigrette
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thin, remove the pork from the casserole and simmer the sauce over medium heat until it thickens to your liking.
- If the pork is tough, it may need to cook for longer. Cover the casserole with foil and bake for an additional 30 minutes or until tender.
Food safety advice:
- Marinate the pork in the refrigerator to prevent bacterial growth.
- Make sure the pork is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Carne de Vinha d'Alhos is a traditional Portuguese dish that originated in the Azores islands. It is a flavorful pork stew that is marinated in a mixture of vinegar, garlic, and spices before being braised with vegetables.
Flavor profiles:
Savory, tangy, sweet, and spicy.
Serving suggestions:
Serve hot with rice or quinoa and a side salad.
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Region: Portuguese