Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. With a sharp knife, debone and remove all of the rind from the meat, | 2. leaving the white fat, and discarding the rind. Cut into chunks. | 3. Combine the pork, wine, vinegar, garlic, marjoram and salt in a non-reactive bowl and marinate in the refrigerator for 5-6 days. | 4. Transfer the meat and a little of the marinade to a large non-reactive pot and simmer over low heat until meat is browned. Add enough more marinade to keep from drying out or burning. | 5. Transfer the meat to a platter. | 6. Moisten the slices of bread by dipping each side quickly into the hot marinade( add more, if nec.) and brown the bread in the marinade until sort of crispy. | 7. Arrange the bread on a serving platter, top with the meat. | 8. Serve hot. | 9. Can be re-heated in a frying pan for breakfast! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
picnic pork shoulder	1		cut	0.0	0.0	0.0	0.0
white wine				-	-	-	-
cider vinegar				-	-	-	-
salt	1/2	cup		-	-	-	-
garlic clove	6		peeled crushed	0.0	0.0	0.0	0.0
marjoram	1/2	teaspoon	dried	0.813	0.1817	0.038	0.0211
red chilies	7			-	-	-	-
loaf french bread	1 -2		sliced	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.