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.