Vinho De Alhos #2 Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
4 lbs: Pork rump roast, cut into small pieces, up to 5
4 Cloves: garlic, crushed, up to 5
1 tsp: Salt,
5: Bay leaves, crushed
1: Dry chili peppers, crushed, up to 2
4 cup: Dry red wine,
1 cup: Wine vinegar,
Directions:
In large stainless steel or glass bowl, combine cubed pork, garlic, salt,
bay leaves, and peppers. Mix well. Pour in wine and vinegar. Cover and
refrigerate overnight or up to three days, turning meat daily. Remove meat
from marinade, and pan fry or roast, as desired. Posted to Kitmailbox
Digest by sherschm on Apr 05, 1997
Source from luhu.jp
bay leaves, and peppers. Mix well. Pour in wine and vinegar. Cover and
refrigerate overnight or up to three days, turning meat daily. Remove meat
from marinade, and pan fry or roast, as desired. Posted to Kitmailbox
Digest by sherschm
Source from luhu.jp
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