Pork in Wine and Garlic

• 1000 grams pork loin
• 20 millilitres lard
• 25 millilitres sunflower oil
• 5 slices bread
• 5 slices oranges
• 200 millilitres white wine
• 200 millilitres white vinegar
• 8 ounces madeira wine
• 3 x cloves
• 8 cloves garlic crushed
• 1 x thyme sprigs
• 1 x marjoram sprig
• 1 pinch salt to taste
• 1 x bay leaves
• 2 x cloves
• 2 x thai bird's eye chili peppers

1. Pour hot water over the meat, drain, dry on paper towel and cut into cubes.
2. Mix together the ingredients for marinade.
3. Place the meat in the marinade, preferably in an earthenware dish, and refrigerate for 2 3 days.
4. Drain and reserve the marinade.
5. Melt the oil and the lard in a heavy saucepan and add the meat and 23 of the marinade.
6. Simmer until the meat is cooked.
7. Turn up the heat and fry the meat, then add the rest of the marinade.
8. Place slices of bread over the meat, cover and simmer until the sauce has thickened.
9. Garnish with orange slices and serve with fried new potatoes and roast sweet potatoes.
10. Variation The bread may be dipped in the marinade and fried, and the potatoes may be cooked with the meat rather than fried separately.
11. 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

pork loin, lard, sunflower oil, bread, oranges, white wine, white vinegar, madeira wine, cloves, garlic, thyme, marjoram sprig, salt, bay leaves, cloves, peppers

Taken from recipeland.com/recipe/v/pork-wine-garlic-50335 (may not work)