Portuguese Pickled Pork(Vinha D' Alhos)
Portuguese Pickled Pork (Vinha D' Alhos) features tender pork marinated in garlic, chili peppers, vinegar, and salt, then browned for a flavorful, tangy dish perfect for hearty meals.
Ingredients
Instructions
- Cut pork into 2-inch cubes.
- Put garlic, peppers, salt, and vinegar into a blender and blend for about half a minute.
- Pour the marinade over the pork and let it marinate overnight, turning it a couple of times.
- Cook the pork in the marinade until done.
- Be very careful not to overcook it.
- Drain the pork and brown it in a skillet until nice and brown.
- If making a large amount, brown pork under the broiler.
Tips & Substitutions
For best results, use pork butt as it has a good fat content that keeps the meat tender. If Hawaiian chili peppers are unavailable, substitute with jalapeños for a milder heat. Adjust the amount of garlic based on preference; more can enhance flavor. Ensure the marinade evenly coats the pork for deeper flavor absorption.
Serving Suggestions
Serve the pickled pork with crusty bread or over rice to soak up the delicious marinade. Pair it with a side of Green Beans With Roquefort Cheese for a contrasting flavor profile. It also goes well with a fresh salad or pickled vegetables to balance the richness of the meat.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm the pork in a skillet over medium heat, adding a splash of vinegar or water to maintain moisture. This helps prevent it from drying out while retaining its flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Portuguese Pickled Pork(Vinha D' Alhos) contains roughly 1803 calories, with 3g protein, 87g carbohydrates, and 150g fat. It is an excellent source of iron (22% of the Daily Value), and a good source of potassium and calcium.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, while pork is traditional, you can experiment with chicken or beef. However, the marinating time may vary. Chicken should marinate for a shorter time, about 4-6 hours, while beef can benefit from a longer soak similar to pork.
What can I do if the pork is too salty?
If the pork turns out too salty after marinating, soak it in fresh water for 30 minutes before cooking. This can help draw out some of the excess salt. Additionally, cooking it with a bit of vinegar can help balance the flavors.
How can I add more heat to the dish?
To increase the heat, consider adding more Hawaiian chili peppers or including some of their seeds in the marinade. You can also serve the dish with a spicy salsa or hot sauce on the side for those who enjoy an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).