Marinated Pork (Vinho d'alhos)
Serves 8 to 10
This recipe is just another version of a popular Portuguese method of marinating pork before cooking.
- 4 pounds pork loin roast
- 1 cup wine vinegar or as needed
- 4 cloves garlic, peeled, smashed
- ½ teaspoon ground cumin or to taste
- ½ teaspoon Jamaican allspice
- ½ teaspoon ground cinnamon
- 1 teaspoon chili pepper paste or chili substitute to taste
- 1 tablespoon coarse salt or to taste
- 1 teaspoon ground black or white pepper
1. In a non-corrosive bowl (ceramic or glass) place the roast. Mix the vinegar with the remaining ingredients and pour over the roast adding additional wine vinegar as needed to cover the meat.
2. Cover tightly and marinate overnight or 3 to 4 days in the refrigerator. To Cook:Preheat the oven to 350 or 325 degrees F. according to the method of cooking.
3. To roast, reserve the marinade and place the pork in a roasting pan and cook at 350 degrees F. for about two hours, not more. Baste periodically with the marinade.
4. To braise, place the roast and the marinade in a non-corrosive roasting pan. (This can be done as part of the overnight marinating, just covering with wrap. Then all you have to do is pop it in the pre-heated (325 degrees F.) and baste periodically. This will take about 15-20 minutes longer than roasting.5. The roast should be fork tender and have an internal temperature of 150 degrees F.
Note: You can also braise this at a lower temperature like 300 degrees F. for 3 ½ hours or even cook it in a large crockpot.