Vinhu de Arlu (Pickled garlic meat in wine)


  • 1 kg pork shoulder
Mixed into a paste:
  •   2 tsp freshly ground pepper
  •   4 tbsp freshly ground coriander
  •   2 tbsp freshly ground cumin
  •   1 tbsp freshly ground fennel
  •   2 tbsp tumeric powder
  •   2 tbsp vinegar
  •   1 tsp salt
  •   1 tsp pepper (extra)
  •   50 g garlic (peeled and chopped finely)
  •   50 g ginger (peeled and chopped finely)

  • 1 star anise
  • 200 ml white wine or 120 ml brandy
  • 120 ml oil


Preparation a day in advance.
  1. Dry meat throughly.
  2. Sliced meat 1 cm thick and 2 cm long.
  3. Coat each slice of meat with the paste.
  4. Arrange the slices of meat in a glass or earthenware (do not use metal dishes).
  5. Toss in the petals of the star anise, scattering over the meat.
  6. Pour in the wine or brandy.
  7. Using a fork prick the layers of meat. Cover and let stand in the fridge overnight.
  8. Next day turn the slices over, cover again until needed.
To cook:
  1. Heat oil in a pan.
  2. Fry 2 slices of pickled meat at a time, until crispy on the edges.
  3. Served immediately, with rice or bread.