Recipe - Vinho De Ahlos

4 pound Pork rump roast; to 5 lb,
cut into small piece
1 Clove garlic; to 5 cloves,
crushed
1 teaspoon Salt
5 Bay leaves; crushed
1 Dry chili peppers; to 2
peppers, crushed
4 cup Dry red wine
1 cup Wine vinegar

In large stainless steel or glass bowl combine cubed pork, garlic salt, bay
leaves and peppers. Mix well. Pour in wine and vinegar. Cover and
refrigerate overnight or up to 3 days, turning meat daily. Remove meat from
marinade and pan fry or roast as desired.

NOTES : Try not to make the chunks of meat too thick, as the marinade won't
flavor the middle if you do. I used lots and lots of chopped onions, as
Grandma Rodrigues did. Allow the meat to marinate for the full 3 days
(grandma would go up to 5 days as I recall). We bbq'd the meat and it was
just terrific.

Recipe by: Alice Montis

Posted to KitMailbox Digest by Pat Hanneman kitpath@earthlink.net on Aug
28, 1998, converted by MM_Buster v2.0l.