Vinha D’Alhos (Pork)

Chef Frank Terranova
Published: December 1, 2008

(Serves 6)

Ingredients:

3 pounds boneless pork
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

Method of Preparation:

1. Cut pork into 2x1 1/2-inch pieces. 
2. In a small bowl, combine vinegar, garlic, red pepper, bay leaf, salt, cloves, thyme, and sage; pour over pork and let stand overnight in refrigerator.
3. Place the pork with the marinade in a pot and simmer for 20 minutes; drain. 
4. Heat oil in skillet; add pork and sauté slowly for 10 to 15 minutes until browned.

Cooking with Class® airs on NBC10, WJAR-TV, Providence, Rhode Island and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University College of Culinary Arts. “Portuguese Recipes,” aired during the week of Dec. 1, 2008