Pork Cacoila

Description

This recipe taken from www.Portuguese-recipes.com

• Makes 10 sandwiches.

Ingredients

• 3 lbs. of pork blade meat, cut into 1½ inch pieces
• ¾ lb. of pork liver, cut into 1½ inch pieces( this you can leave out if so desire)
• ¼ cup of vinegar
• 1 tablespoon of salt

Spice Bag Ingredients

• 2 tablespoons of chopped red peppers
• 2 tablespoons of pickling spice
• 2 tablespoons of whole allspice
• 5 bay leaves, crushed
• 2 tablespoons of minced garlic or 5 cloves sliced thin

Directions

1. Put the meat into a 2-quart saucepot.
2. Add water to just below the top of the meat.
3. Add vinegar, salt and red peppers to the pot and mix well with a wooden spoon.
4. Tie the spices and garlic securely in a piece of cheesecloth.
5. Bury this in the middle of the saucepan.
6. Marinate in the refrigerator at least 24 hours.
7. You will need a cheesecloth for this step.
8. When your ready to prepare the caciola simmer for 3 hours on low heat.
9. Cook until the meat is tender.
10. Remove the spice bag when broth is flavored to your liking (around 2 hours).
11. Serve with Portuguese rolls.
12. If you want to serve it as an entrée, add cut potatoes to the caciola in last half hour.