Pork Braised In White Wine With Herbs(Carne De Vinho E Alhos)

• 1 c. dry white wine
• 1/4 c. white wine vinegar
• 1 1/2 tsp. finely chopped garlic
• 1 medium sized bay leaf, crumbled
• 4 whole cloves
• 1 tsp. savory, crumbled
• 1 tsp. marjoram, crumbled
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 2 lb. lean boneless pork, sliced 1/2 inch thick and cut into strips 1 1/2 inches long and 1/2 inch wide
• 5 Tbsp. lard
• 3 slices white bread (preferably homemade type), trimmed of crusts and cut diagonally into 4 triangles
• 1 orange, cut into 8 wedges

1. In a large bowl combine the wine, vinegar, garlic, bay leaf, cloves, savory, marjoram, salt and pepper.
2. Drop in the pork strips and turn them about until all are well moistened.
3. Marinate for at least 4 hours at room temperature or 8 hours in the refrigerator, turning the meat over from time to time.
4. Remove the pork from the marinade and pat it completely dry with paper towels.
5. Reserve the marinade.

white wine, white wine vinegar, garlic, bay leaf, cloves, marjoram, salt, freshly ground black pepper, pork, lard, white bread, orange

Taken from www.cookbooks.com/Recipe-Details.aspx?id=270372 (may not work)