Best Vinha Dalhos Recipes

CRISPY VINHA D'ALHOS

Steps:

• Cut the pork into 1 inch cubes or larger pieces. It will shrink once it is cooked. Combine all ingredients in a large bowl. Vinegar, water, chili peppers, garlic, Hawaiian salt, allspice, and bay leaves.
• Add all of the pork cubes and marinade to a gallon sized Ziploc bag. Seal and massage the meat to make sure all of the marinade covers the meat. Let it marinade in the fridge for up to 3 days.
• Heat a large pot over medium heat and add all of the contents in the Ziploc bag. Bring to a boil and then turn down the heat to a simmer.
• Simmer until all of the liquids have evaporated. About An hour and twenty minutes. Remove pot from heat.
• Pan fry the meat on a nonstick skillet pan until all sides are crispy. About 30 seconds on each side. Serve immediately with a side of rice or sweet Portuguese bread. Enjoy!

MADEIRAN PORK WITH WINE AND GARLIC (CARNE VINHA D'ALHOS)

Steps:

• In a large Dutch oven, stir together the pork, wine, vinegar, bay, garlic, dried oregano, pepper flakes, cloves (if using) and 1 teaspoon each salt and pepper. Cover and refrigerate for at least 1 hour or for up to 48 hours.
• When you are ready to cook the pork, heat the oven to 325°F with a rack in the lower-middle position. Set the pot, uncovered, over medium-high and bring to a simmer, stirring occasionally. Re-cover, transfer to the oven and cook until a skewer inserted into the pork meets just a little resistance, about 1½ hours, stirring once about halfway through.
• Set a wire rack in a rimmed baking sheet. Using a slotted spoon, transfer the pork and garlic to the rack, removing and discarding the bay and cloves (if used); set aside. Tilt the pot to pool the cooking liquid to one side, then use a wide spoon to skim off as much fat as possible; reserve the fat.
• Add the Madeira to the pot, bring to a boil over medium-high and cook, stirring occasionally, until the mixture has reduced to about 1 cup, 15 to 20 minutes; set aside. Remove and discard any large bits of fat on the exterior of the pieces of pork.
• In a 12-inch nonstick skillet over medium-high, heat 2 tablespoons of the reserved pork fat until barely smoking. Add the pork and cook, stirring every 2 to 3 minutes, until well browned on all sides, 5 to 7 minutes.Remove the skillet from the heat and add the reduced cooking liquid. Return to medium-high and continue to cook, stirring occasionally, until the liquid has reduced and the pork is lightly glazed and begins to sizzle, 3 to 5 minutes. Taste and season with salt and black pepper, then stir in the fresh oregano. Transfer to a serving dish.

VINHA D'ALHOS

Steps:

• Marinate pork overnight in the refrigerator in vinegar, garlic, red pepper, bay leaf, salt, cloves, thyme and sage.
• (I've been known to"forget about it" for up to two days, and the recipe still works!) The next day, simmer pork in the marinade 20 minutes, then drain.
• Heat oil in skillet; add pork and saute slowly for another 10 to 15 minutes or until browned and pork is cooked through.
• Serve with rice.

PORTUGUESE MARINADE II FOR PORK, BEEF OR FISH (VINHA D'ALHOS)

Steps:

• Combine all ingredients in a large non-reactive bowl or plastic sealable bag. Add meat and marinate in the refrigerator, turning meat occasionally.