Dd's Vinha D'Alhos

This is Dd's adobo-ish dish with the pork fried just how I like it!

PORTUGUESE VINHA D’ALHOS

 

3-4# pork shoulder, 1 ½-2 inch cubes

1 TB vegetable oil

1 c. water, as needed

4 medium Yukon gold potatoes, wedges

Marinade:

1 ½ c. white vinegar

1 ½ tsp. salt

3 Hawaiian chili peppers, stems removed

5 garlic cloves, crushed

3 bay leaves

 

In  a large container combine meat with marinade ingredients. Allow to sit overnight or at least 6-8 hours. Toss meat mixture after 3-4 hours. Remove from refrigerator 1 hour before cooking. 

In a large saucepot brown meat in oil on all sides. Cook in batches as needed. Return meat to saucepot; top with water as needed to barely cover. Reserve marinade. Bring to a boil; reduce to a low simmer.

Allow to simmer 1 ½ hours. Add potatoes and ¾ -1 cup of reserved marinade. Bring back to a boil; reduce to a medium simmer uncovered. Continue reducing until no liquid remains and meat cubes have browned to desired consistency.  Serves 5-6.