Wine and Garlic Pork – Carne de Porco em Vinha d’Alhos

Directions

• Start by preparing the marinade. Place your cubes of pork loin in a container or Ziploc bag. Add in the white wine, bay leaves, sliced garlic, salt, and pepper. Leave it marinating for at least 2 hours but ideally overnight.
• Separate the pork from the marinade. Place a large skillet or pan over medium to high heat. Once the pan is hot enough, add in the lard. Once the lard has melted, sear your pork on both sides until golden brown. Don’t overcrowd the pan, it’s best to do it in batches.
• Once you are done with the pork, use the same pan to fry your diced onions for about 2 minutes or until translucent. Deglaze the pan with the leftover marinade, return the pork to the pan. Add in a splash of water, then bring it to a boil. Reduce the heat to medium-low once more, let it stew for 30 minutes.
• Season with more salt and black pepper if needed and serve with a sprinkle of roughly chopped fresh cilantro.
• Peel and dice your potatoes, add them to the stew. Cook for another 15 minutes or until the potatoes are cooked through.