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Marinated Portuguese Pickled Pork

There are so many different variations of this recipe, not so much for the recipe itself, but for the cooking methods.  I have included all the different methods I have enjoyed, although, I have to admit, my favorite version is how my husband’s grandmother prepared it which is version IV and of course, Variation II for the "morning after.".

 


Posted By: Deirdre K Todd
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Prep Time: 20 minutes | Cook Time: 1 hour | Ready In: marinate overnight
Ingredients: Print   Add to cart
US Metric

4 lb. pork butt, 4 pieces

1 TB Hawaiian salt

1 TB vegetable oil

1+1 c. white wine

Marinade:

5 cloves garlic

2 Hawaiian chili peppers

2 TB coriander seeds

2 tsp. cumin seeds

2 tsp. mustard seeds

2 tsp. black peppercorns

2 c. cider vinegar

½ c. white wine

½ c. water


Cooking Process:

Rub pork generously with salt. In a processor or with a mortar and pestle; grind garlic, chili peppers, coriander, cumin, mustard seeds, turmeric and peppercorns. Transfer into a zip-lock bag with vinegar, wine, water and pork; marinate overnight. Reserve 1 cup of marinade. In a saucepan over medium heat, brown pork in oil. Place ½ cup of marinade and 1 cup of wine into saucepan; bring to a boil. Reduce heat; simmer until no liquid remains. Add remaining wine and marinade; simmer until no liquid remains. Variation I: Cut pork into 2-inch cubes. Marinate as directed. Cook pork in marinade and wine 35-40 minutes; drain liquid. In a skillet over medium heat, brown pork in oil. Drain on paper towels. Serve with vinegar and chili peppers. Variation II:  Prepare as directed. Drain on paper towels. Add crispy pork to scrambled eggs. Variation III: Cut pork into 2-inch cubes. Marinate as directed. Cook pork as directed in marinade and 2 cups of wine 35-40 minutes; drain liquid. In a mixing bowl; combine pork with beaten eggs. In a skillet over medium heat, sauté until eggs are cooked through. Serves 6-8.Variation IV: Optional to leave roast whole. Preheat oven to 450°F. Place pork with marinade and 1 cup of wine in a roasting pan; cover, roast 30 minutes. Lower heat to 325 degrees; continue roasting 1 hour. Add additional wine as needed. Uncover; add potatoes; continue roasting 1 hour. Baste/turn potatoes and pork as needed. For service; slice or shred pork.

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