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Pork Cacoila

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Description Edit

This recipe taken from www.Portuguese-recipes.com

  • Makes 10 sandwiches.

Ingredients Edit

  • 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 Edit

Directions Edit

  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.

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