Cleta's Vingha D'alhos

I love a vinegary pork and potato dish, and below is Cleta's version made with an authentic portagee-neighbor recipe.

RECIPE FROM MY PORTUGUESE NEIGHBOR

VINGHA D’ALHOS SAUCE 

For PORK ~ BEEF ~ LAMB ~ CHICKEN

7 cloves garlic

1-1/2 Tbsp salt 1/2 Tbsp black pepper

1/2 cup apple cider vinegar 1/4 cup shoyu

5 cups water

Grind the garlic into the salt – why?  That’s what my Portuguese neighbor did.

Put a little oil in a pot and brown your meat item.

Add in the rest of the ingredients and bring to a boil.  When it boils, lower the heat to a medium-low, cover and cook.  When your meat item is almost done, add in 5 large potatoes and cook until done.  If the liquid gets too low, add more water.  If it tastes too bland, then add more vinegar and shoyu to taste.

My neighbor said, “Not too salty, not too vinegary but juuust riiight!”

When the meat and potatoes are cooked through, remove to a pan that can be put under the broiler.  Brush some oil over everything and place under broiler to brown.

For the gravy, add 1 can of Cream of Mushroom soup to the remaining liquid. Bring to a boil and thicken with flour and water. 

Memories…..

She also used to make a wonderful Watercress and cucumber salad to go with this dish.  I wish I knew how to make the dressing but then again, I don’t eat watercress anymore…..