Garlic Pork (Carne Vinha d'alhos) Traditional Christmas Breakfast Recipe

soy sauce

🥗Healthier: tamari

💰Cheaper: salt + water

Tamari is gluten-free while salt + water is a budget option.

pork shoulder

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is lower in fat, while pork loin is a less expensive cut.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a budget-friendly alternative.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is gluten-free, while flour is a more affordable thickening agent.

Rinse the pork belly to remove any excess debris or blood.

Prepare the brine using white vinegar and salt, ensuring the salt is mostly dissolved in the vinegar.

Add garlic, thyme, and chili peppers to the brine mixture.

Let the pork brine for four days, ensuring the pieces are well covered in the brine.

After four days, remove the pork from the brine and drain the vinegar.

Steam the pork by placing it in a pot with a bubbling 1-inch layer of water, covering it for the steaming process.

Strain the pork from the pot and save the rendered fat that has settled at the top.

Heat some of the rendered fat in a pan and fry the steamed pork in a single layer until it develops a nice crust.

Toast hops bread in the pan with the rendered fat for added flavor.

Prepare a pickle onion mixture with vinegar, salt, sugar, clove, and hot pepper, and let it sit for about a week and a half.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens