Vinha d'Alhos Recipe

A recipe for Vinha d'Alhos. See also more Recipes from Hawaii, about Hawaii Dining and our Hawaii Travel Guide.

A spicy chunks of Portuguese roast pork, cooked in a marinade of vinegar, garlic, red peppers, and herbs.

Vinha d'Alhos Recipe #1

Ingredients:
- 3 pounds of boneless pork
- 1 1/2 cups of vinegar
- 2 cloves of garlic, crushed
- 6 Hawaiian red peppers, seeded and chopped
- 1 bay leaf
- 2 teaspoons of salt
- 6 whole cloves
- 1/4 teaspoon of thyme
- 1/8 teaspoon of sage
- 2 tablespoons of salad oil

Instructions
Cut pork into 2 inch by 1-1/2 inch pieces. Combine vinegar, garlic, red pepper, bay leaf, salt, cloves, thyme and sage; pour over pork and let stand overnight in refrigerator. Cook pork in marinate for 20 minutes; drain. Heat oil in skillet; add pork and saute slowly for 10 to 15 minutes until browned.

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Vinha d'Alhos Recipe #1

Ingredients:
- 3 pounds boneless pork butt
- 3 tablespoons soy sauce
- 1/4 cup flour
- 2 tablespoons vegetable oil
- 4 medium carrots, sliced diagonally
- 1/2 small daikon, sliced
- 2 teaspoons garlic salt
- 1 cup water
- 1 cup cider vinegar
- 1 cup brown sugar

IInstructions:
Cut pork into 1-inch pieces and trimmed of excess fat. On cutting board, sprinkle pork pieces with soy sauce, then flour, and mix well. Heat oil in a large pan or Dutch oven over medium-high heat; add pork in small batches to brown. Drain fat. Add carrots, daikon, garlic salt, water, vinegar and sugar. Reduce heat, cover and simmer, until pork and carrots are tender, 30 to 45 minutes. Taste and add more vinegar or brown sugar if needed. Serve pork and sauce over rice. Serves 6 to 8.

Resources

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