- 4lbs. lean pork (can be substituted for fish) also taste great.
- 4 sprigs (lots of fine leaf thyme, about half a cup)
- 8 cloves garlic
- Five or six weri- weri peppers (hot peppers)
- 1 layer of salt per layer of pork
- WHITE VINEGAR to cover the total amount of pork
- MUST be soaked in a GLASS jar
The garlic, peppers and thyme and vinegar used is a
preservative used in curing meats of any kind.
METHOD / DIRECTIONS:
- Cut pork in bite sizes, (cubed small).
- Blend garlic, thyme and peppers together (small blender)
- add a layer of salt in the bottom of the bottle
- Then add a layer of pork
- Then add a layer of garlic, thyme and peppers on top of pork
- Do this in sequence until there is nothing left and ending with a layer of the thyme and salt mixture on the top of the bottle
- Fill the bottle with vinegar until all pork is covered MMMmmm that smells good Let sit for a maximum of 3-4 days in a cool area.
- On Christmas day, remove pork from Jar with the liquid drained and fry with the bits of thyme etc until golden brown.
- While this is cooking, cut several slices of bread and absorb the vinegar with the bread.
- Remove the fried bits of pork from the frying pan and insert the bread slices, fry until golden brown.
- Makes a super compliment for the pork. Everyone will love it.
- Fry in vegetable oil.
This is a family recipe that is over four generations old and is purely a Portugese delicacy which i am now passing to the fifth generation, my daughter (10). I make this every Christmas for my French inlaws, they love it.
All pork must be washed in vinegar after being diced, even the knife used should be cleaned with white vinegar.