Ingredients 2 kg of pork (spare ribs with or without bones, with bacon) 750g of pork liver 8 cloves of garlic Dona Pimentinha pepper Coarse salt 1 dl of vinegar 5 dl of white wine Half bay leaf 1 teaspoon of black pepper in grain 6 cloves Preparation Cut the meat into pieces; Smash the garlic cloves with salt and pepper, and mix the vinegar and white wine, seasoning the meat; Leave to soak; Cut the liver into slices and season with salt, white wine and pepper; Pour bay leaves, peppercorns and cloves in the pan, placing the fatty meats on top; When they are boiling, add the rest (except the liver) and stir until the greaves start to brown; Add the liver and seasoning and bring everything to a boil slowly, until the liver is cooked.
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