PORTUGUESE CUISINE

Hello ladies and gents this is the viking telling you that today we are talking about

WINE AND GARLIC PORK

Ingredients

• 1 1/2 cups red wine vinegar 
• 3/4 cup red wine 
• 7 cloves garlic, crushed 
• 3 bay leaves 
• 8 whole cloves, or to taste 
• 2 tablespoons ground black pepper 
• 2 teaspoons salt 
• 1/2 teaspoon dried thyme 
• 1 (3 pound) boneless pork shoulder, cut into 1-inch cubes 
• 2 tablespoons vegetable oil 

Directions

1. Whisk red wine vinegar, red wine, garlic, bay leaves, cloves, black pepper, salt, and thyme together in a bowl; pour into a resealable plastic bag. 
2. Add the pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 to 4 days, turning occasionally.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Drain the pork, reserving 1/2 cup of marinade. Put pork and reserved marinade in a baking dish.
5. Bake in preheated oven until the pork is completely warmed, about 20 minutes. Drain as much liquid from the pork as possible.
6. Heat vegetable oil in a large skillet over medium-low heat. Add the pork to the skillet in batches to prevent crowding; cook and stir in hot oil until completely browned and no longer pink in the center, 10 to 15 minutes.

And as always have a chilled day from the viking.