Madeira is one of the places where Christmas traditions are so closely adhered to that one really looks forward to the festa. Cooking preparations starts months in advance. It is at a time of year that the prize pig is slaughtered so that there is enough pork for Christmas lunch of Vinha d’Alhos.
YIELD
6 servingsPREP
2 daysCOOK
60 minREADY
1 hrsIngredients
Directions
Pour hot water over the meat, drain, dry on paper towel and cut into cubes. Mix together the ingredients for marinade. Place the meat in the marinade, preferably in an earthenware dish, and refrigerate for 2 – 3 days. Drain and reserve the marinade.
Melt the oil and the lard in a heavy saucepan and add the meat and ⅔ of the marinade. Simmer until the meat is cooked. Turn up the heat and fry the meat, then add the rest of the marinade. Place slices of bread over the meat, cover and simmer until the sauce has thickened.
Garnish with orange slices and serve with fried new potatoes and roast sweet potatoes.
Variation The bread may be dipped in the marinade and fried, and the potatoes may be cooked with the meat rather than fried separately.
Marinade - 200ml white wine - 200ml vinegar - 8oz Madeira Wine - 3 cloves - 8 crushed garlic cloves - 1 sprig of thyme - 1 sprig of marjoram - salt - 1 bay leaf - 2 cloves - 2 chillies
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