Spicy pork with wine and garlic (Carne de vinha d'alhos a moda da madeira) in Brand 6051 multicooker pressure cooker

Spicy pork with wine and garlic (Carne de vinha d'alhos a moda da madeira) in Brand 6051 multicooker pressure cooker

Category: Meat dishes

Kitchen: portuguese

Ingredients
Lean pork	600 g
Dry white wine	200 ml.
Wine vinegar	1 tbsp. l.
Apple cider vinegar	1 tbsp. l.
Balsamic vinegar	1 tbsp. l.
Garlic	2 cloves
Bay leaf	1 leaf
Black pepper, cloves, sea salt	taste

Cooking method

• We cut the meat in portions or into cubes. Fill with vinegar, wine, add laurel, chopped garlic and cloves, season with salt and pepper, leave to marinate for 24 hours. More is possible.
• 
• Then fry on the "Fry" mode,
• 
• then fill with marinade, in which the meat was marinated, set "Meat" - default pressure, time 15 minutes.
• Serve with toasted bread in olive oil. Slightly stale bread, smear with marinade in which the meat was marinated, and fry.

Note

A source - 🔗

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MariV, what a treat! And if with a vegetable salad, mmmmmmm, you lick your fingers!

I will definitely try to do it!

Ooooool, just opened a bottle of red wine. No way? Or open the white one?

Mona and with red!

What an interesting pork. Judging by the set of products, it is sour, and you don't need sugar or honey?
We must try to make our own.

According to the original recipe - no sugar or honey. but you can try!

According to the original recipe - no sugar or honey. but you can try!

Ol, what do you think, is the marinade suitable for the tandoor?

I think it's quite suitable! I accidentally dug this recipe the other day, and sometimes I marinated the meat itself in this way - wine + vinegar. Well, you can use less vinegar - just one spoonful of wine or apple cider per 200 ml of wine. Now I had dinner with my husband with this meat - delicious!

I think it's quite suitable! I accidentally dug this recipe the other day, and sometimes I marinated the meat in this way - wine + vinegar. Well, you can use less vinegar - just one spoonful of wine or apple cider per 200 ml of wine. Now I had dinner with my husband with this meat - delicious!

Oh, for a hundred years I haven't pickled anything in vinegar, only onions.

Well, this recipe is old, as it were, from Madeira - an island just 500 kilometers from Africa! It's hot there, there were no refrigerators before, how to keep the meat? Only wine will not help, but in natural vinegar it will.

Ol, I cooked meat today. A couple of slices of carbonate, pickled yesterday.
But I drifted off to cook in the marinade. She fried and sprinkled a couple of tablespoons of sherry. Side by side for the son of a potato.
Very tasty, but my pork turned out to be rather dry, an infection. I washed it down with wine.

Carbonate - the meat itself is dry. Carcasses, fry, bake - it will remain dry. Such a feature. In general, I love the scapula most of all, but my husband loves the dryish carbonade, and I cooked for him.

Olga, thanks for the recipe!
I recently just bought Balsamic and apple cider vinegar, there is a reason to use them! And there is a desire to cook in AF ... I think it will be sooooo delicious

If the presence of natural vinegar in meat does not scare you - you can try it! And choose the meat to your liking.