Vinha D ' alhos
Instructions
Cut the pork meat into cubes.
Combine the vinegar, garlic pepper, bay leaf, salt, cloves, thyme and Sage.
Pour over the meat and let marinate over night in the refrigerator.
Cook the pork in the marinade for 20 minutes and then drain.
Heat the oil in a pan, add the meat and saute for 10 or 15 minutes, until browned.
Ingredients and dosing for 4 persons
- 1000 g of pork pulp
- 25 cl of wine vinegar
- 2 cloves of crushed garlic
- 6 pepperroncini piccanti rossi
- 1 leaf of laurel
- Salt
- 6 cloves
- 1 teaspoon of thyme
- Some leaves of sage
- Olive oil