Pork Vinha D'alhos

Demonstrated by: Eleanora Cadinha of Portuguese Pioneer Civic Association.
Portuguese Christmas Dinner on December 16, 2002.



Pork Vinha D'alhos

  • 6 to 8 lb pork butt, cut into 2-inch cubes
  • 2 cups vinegar
  • 2 cups sherry or white wine
  • 2 cups water
  • 1 tablespoon pickling spice, tied in cheesecloth
  • 2 tablespoons Hawaiian salt
  • 1/2 teaspoon pepper
  • 4 cloves garlic, finely minced
  • 4 Hawaiian red chili peppers, crushed
  • 6 baking potatoes, pared


In a large plastic or glass bowl or heavy plastic bag, combine all ingredients except potatoes. Cover and refrigerate for at least 24 hours, turning frequently. Place pork and marinade in a large saucepot and cook for about 1 hour or until pork is tender. Preheat electric oven to 325°F. Reserving marinade, remove pork from saucepot and place in a greased baking pan. Bake for about 25 minutes or until browned. Add potatoes to reserved marinade in saucepot and cook for about 25 minutes. Remove potatoes and put in baking pan with the pork. Increase oven temperature to 350°F. Bake, turning potatoes once, for 25 more minutes. Makes 6 to 8 servings.


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