Ingredients with Measurements:
- 2 lbs. pork shoulder, cut into 1-inch cubes
- 1 cup white wine vinegar
- 1 cup water
- 1/2 cup soy sauce
- 1/4 cup olive oil
- 1/4 cup brown sugar
- 8 cloves garlic, minced
- 2 bay leaves
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1/2 tsp. black pepper
- Salt, to taste
Special Equipment Needed:
- Large mixing bowl
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Cutting board
- Chef's knife
Step-by-Step Instructions:
1. In a large mixing bowl, combine the white wine vinegar, water, soy sauce, olive oil, brown sugar, minced garlic, bay leaves, ground cumin, paprika, black pepper, and salt. Mix well.
2. Add the cubed pork shoulder to the marinade and stir to coat. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
3. Preheat the oven to 350°F.
4. Transfer the pork and marinade to a large pot or Dutch oven. Bring to a boil over medium-high heat.
5. Once boiling, reduce the heat to low and simmer for 30 minutes, stirring occasionally.
6. Cover the pot with a lid and transfer to the preheated oven. Bake for 1 hour or until the pork is tender and cooked through.
7. Remove from the oven and let rest for 10 minutes before serving.
Time:
Preparation time: 15 minutes
Marinating time: 4 hours or overnight
Cooking time: 1 hour and 30 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 320
Fat per serving: 18g
Carbohydrates per serving: 9g
Protein per serving: 29g
Substitutions for ingredients:
- Pork shoulder can be substituted with beef or chicken.
- White wine 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.
Variations:
- Add sliced onions and bell peppers to the pot before baking.
- Use red wine vinegar instead of white wine vinegar for a deeper flavor.
- Add sliced potatoes to the pot before baking for a complete meal.
Tips and Tricks:
- Marinate the pork overnight for maximum flavor.
- Use a Dutch oven with a lid to keep the pork moist while baking.
- Serve with crusty bread to soak up the flavorful 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 on the stovetop until heated through.
Presentation Ideas:
Serve in a large serving dish with the sauce poured over the top. Garnish with fresh parsley or cilantro.
Garnishes:
Fresh parsley or cilantro.
Pairings:
- Serve with crusty bread to soak up the flavorful sauce.
- Pair with a side of rice or roasted vegetables.
Suggested Side Dishes:
- Portuguese rice
- Roasted potatoes
- Grilled vegetables
Troubleshooting Advice:
- If the pork is tough, it may need to cook longer in the oven.
- If the sauce is too thin, simmer on the stovetop until it thickens.
Food Safety Advice:
- Make sure the pork reaches an internal temperature of 145°F before serving.
- Store leftovers in the refrigerator for up to 3 days.
Food History:
Carne de Vinha d'Alhos is a traditional Portuguese dish that dates back to the 15th century. It was originally made with pork marinated in wine and garlic to preserve the meat before refrigeration was available.
Flavor Profiles:
Savory, tangy, and slightly sweet.
Serving Suggestions:
Serve with crusty bread and a side of rice or roasted vegetables.
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Region: Portuguese