braised pork butt

fishlessman

vinha d'alhos. its a portuguese dish my grandmother used to make with pork chops years ago. been trying to duplicate it for ever but i think todays stupid lean chops makes it impossible. pork butt is more traditional anyways and this was great. marinated in garlic wine and vinedar for several days, then braised in vinegar water garlic allspice cumin cinnamon hot peppers, and bay. delicous, wish i could have had some bread with it

Eggcelsior

That is fan-mangrate -tastic! It sounds like masitas de puerco, except that the Cuban one is fried off at the end.

I would recommend some pan de agua with that. Awesome!

fishlessman

wish i could have that bread. the tops of the cubes are crispy crunchy, might try frying some tonight

Eggcelsior

It's awesome, crunchy outside with fall apart inside. Just like yours.

I need to try this one, though. Mine is garlic and seville orange city. I like the idea of allspice and bay. I bet it pairs with sauerkraut.

fishlessman

i would eat it with sauerkraut but its normally served simply over boiled potatoes (not mashed potatoes) its pretty spicey with the aspice and dried hot peppers, i used whole dried thai peppers cut in half and the bay was fresk of the bush not dried, definatly worth using fresh bayleaf over dried. this is the recipe i tried this time

http://www.portuguesecooking.com/recipes/main_dishes/vinha_dalhos

The Cen-Tex Smoker

Oh yes. Centex will be trying this. Fun

Eggcelsior

Did you egg it? Aside from the browning, is there a benefit to egging it since it is braised?

Did you brown, braise, then brown again to re-crispify the pork?

fishlessman

i didnt egg this one but the next one will go in. it was braised about 2,5 hours at 325 in the oven. as the sauce boils down the top gets crispy so no need to brown again after the braise. i went home for lunch and fried some up, texture was good but the flavor goes down, good way for a reheat but its way more flavorful withe the braising liquid, if you find it to spicey though the last minute fry tones the heat down. braising meat with a side exposed is better in the egg, just dont flip the pieces or the crisp will never develope, same as making pot roast in the egg to get it crispy

Eggcelsior

I was thinking one could toss in the braising liquid and then brown, caramelizing the outside. Or, fry and then toss in the reduced braising liquid. Especially with the taters. Om nom.

henapple

Could you give detailed amounts and steps...I'm stupid.

fishlessman

henapple said:

Could you give detailed amounts and steps...I'm stupid.

http://www.portuguesecooking.com/recipes/main_dishes/vinha_dalhos