Thursday, August 7, 2014


4 pounds boneless pork but, cut into 2 inch cubes
1-2 hot red finger peppers, stemmed and seeded or 1-2 tablespoons chili pepper sauce (molho picante)
1/4 cup sweet paprika
8 cloves garlic, smashed
1 bay leaf
3/4 cup white wine
1 tablespoon Coarse salt or to taste
Fresh ground pepper to taste
Olive oil as needed

Step One: Place the meat in a non-reactive glass or ceramic or stainless steel bowl. Season the meat with chili sauce or finger peppers, paprika, garlic and bay leaf. Salt and pepper to taste.

Step Two: Turn the meat in the seasoning to coat evenly. Slowly pour the wine over. Cover and refrigerate overnight. 

Step Three: About 1/2 hour before starting to cook, drain the marinade from the meat. Drizzle olive oil to coat the bottom of a roasting pan. Add the meat.

Step Four: Place the pan in a 350 degree preheated oven. Cook for 1 hour, turning the meats to evenly brown. The should be fork tender.

Note: This can also be braised stop top in the marinade until fork tender

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