Carne de vinho e alhos

Carne de vinho e alhos




1 kg pork with some fat slices of bread, to taste



Two cups of vinegar

10 garlic cloves

Laurel, to taste

Pepper, to taste

Marjoram or oreganos

Common salt, to taste



Cut the meat into small pieces and season with salt. The following day, make the marinade and leave the meat to marinate at least three days on a pot of clay. The sauce should be enough to completely cover the meat. After fried, with the marinate, serve with bread.


Accommodations nearby :