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Vinha D'alhos

3 lb Boneless pork
1 1/2 c Vinegar
2 Cloves garlic; crushed
6 Hawaiian red peppers; seeded and chopped
1 Bay leaf
2 ts Salt
6 Whole cloves
1/4 ts Thyme
1/8 ts Sage
2 tb Salad oil


Cut pork into 2 X 1 1/2-inch pieces. Combine vinegar, garlic, red pepper, bay leaf, salt, cloves, thyme and sage; pour over pork and let stand overnight in refrigerator. Cook pork in marinate for 20 minutes; drain. Heat oil in skillet; add pork and saute slowly for 10 to 15 minutes until browned.


Makes 6 servings





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