How to Make Crispy Vinha D'Alhos | A Traditional Portuguese Holiday Dish

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: white grape juice

Non-alcoholic wine maintains a similar flavor profile without alcohol.

pork

🥗Healthier: chicken

💰Cheaper: pork shoulder

Chicken is a leaner option, while pork shoulder is more economical.

Make the marinade by combining red wine vinegar, water, chili pepper, garlic, hawaiian salt, allspice, and bay leaves in a bowl.

Cut the pork into about one inch cubes and place it in a gallon size ziploc bag.

Add the marinade to the bag, tightly seal it, and massage to ensure the marinade covers all the meat.

Let the pork marinate in the fridge for up to three days.

After marinating, heat a large pot over medium heat and add all contents from the ziploc to the pot.

Bring to a boil, then reduce heat to a simmer and let it simmer until all liquids have evaporated, about an hour and 20 minutes.

Remove the pot from heat and fry the meat in a non-stick skillet until all sides are crispy, about 30 seconds to a minute per side.

Remove from the pan and serve with rice or sweet Portuguese bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens