Vinha d’alhos (pronounced VEEN-a doshe) is a traditional Portuguese dish. It’s also a local favorite served during the holidays in many Portuguese households throughout the Islands. Make this simple recipe for your holiday meal.
- 4 lbs. pork butt (shoulder)
- 2 cups water
- 2 cups white vinegar
- 2 bay leaves
- 5 garlic cloves, crushed
- 1 Tbsp. Hawaiian salt
- 1 tsp. whole peppercorns
- 4 medium Yukon gold potatoes, cut into chunks
- 4 medium carrots, cut into chunks
Cut pork into 1-inch cubes. Place in a large pot. Add water, vinegar, bay leaves, garlic, salt, and peppercorns. Toss to mix well. Refrigerate for two days, stirring once or twice.
Remove pot from refrigerator and add potatoes and carrots with meat and liquid. Bring to a boil and simmer on medium heat until meat is cooked and potatoes and carrots are tender, about 1 hour.
Remove meat, potatoes, and carrots from the pot and reserve the broth. Working in batches, brown meat, potatoes, and carrots in a nonstick skillet over medium-high heat.
Place in a large serving dish. Heat reserved broth and spoon over meat, potatoes, and carrots to coat.