Portuguese Pork With Wine and Garlic (Carne De Vinho E Alhos)

• large picnic pork shoulder↗1

  cut into 2-inch chunks

• white wine↗
• cider vinegar↗
• salt↗1⁄2
• garlic cloves↗6
• dried marjoram1⁄2
• whole red chilies↗7

  torn apart (cayenne)

• French bread↗1 -2

  sliced 1-inch thick

Step-by-step instructions

1. 1

   With a sharp knife, debone and remove all of the rind from the meat,

2. 2

   leaving the white fat, and discarding the rind. Cut into chunks.

3. 3

   Combine the pork, wine, vinegar, garlic, marjoram and salt in a non-reactive bowl and marinate in the refrigerator for 5-6 days.

4. 4

   Transfer the meat and a little of the marinade to a large non-reactive pot and simmer over low heat until meat is browned. Add enough more marinade to keep from drying out or burning.

5. 5

   Transfer the meat to a platter.

6. 6

   Moisten the slices of bread by dipping each side quickly into the hot marinade( add more, if nec.) and brown the bread in the marinade until sort of crispy.

7. 7

   Arrange the bread on a serving platter, top with the meat.

8. 8

   Serve hot.

9. 9

   Can be re-heated in a frying pan for breakfast!