| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
lb |
Pork rump roast, cut into small pieces (up to 5) |
| 4 |
|
Cloves garlic, crushed (up to 5) |
| 1 |
ts |
Salt |
| 5 |
|
Bay leaves, crushed |
| 1 |
|
Dry chili peppers, crushed (up to 2) |
| 4 |
c |
Dry red wine |
| 1 |
c |
Wine vinegar |
INSTRUCTIONS
In large stainless steel or glass bowl, combine cubed pork, garlic, salt,
bay leaves, and peppers. Mix well. Pour in wine and vinegar. Cover and
refrigerate overnight or up to three days, turning meat daily. Remove meat
from marinade, and pan fry or roast, as desired. Posted to Kitmailbox
Digest by sherschm <sherschm@concentric.net> on Apr 05, 1997
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