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Portuguese Family Recipe: Pickled Pork
Submitted by Patricia Corbera

This recipe comes from files of Patricia's family recipes. The dish is of Madeiran origin. Patricia family considered it a traditional Christmas morning dish.

2(3 lb boneless pork shoulders)
equal parts of white vinegar and cold water, enough to completely cover the cubed pork
1/2 cup pickling spices
2 tsp crushed red pepper (or to taste)
4 cloves of fresh garlic, peeled and chopped
(I don't add salt, but it can be added to taste)

Cut pork into 2 inch cubes. Place in large glass bowl. In separate bowl combine vinegar, water, pickeling spices, and garlic. Mix, and pour over the cubed pork. The large bowl that I use has a glass lid, but clear plastic wrap can be used to cover the marinating pork.

Place in refrigerator, for two to three days. Each day I turn the pork in the bowl to make sure each cube is marinating.

Place marinated pork in a large cooking pot, and cook pork in the marinate for about 20 minutes; drain. Coat skillet with cooking oil, add pork and saute slowly for 10 to 15 minutes until browned.

© 2003 Patricia Silva Corbera

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