HECO

Vinha d’alhos
perks up pork

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"The Electric Kitchen" airing in the first half of December features Eleanora Cadinha of Portuguese Pioneer Civic Club with "A Portuguese Christmas Dinner."

"Electric Kitchen" airs at 9:30 a.m. Sunday, 8 p.m. Monday, 5:30 p.m. Tuesday and  6 5:30 p.m. Thursday on Oceanic Cable Channel 16.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com

Pork Vinha D'alhos

6- to 8-pound pork butt, cut into 2-inch cubes
2 cups vinegar
2 cups sherry or white wine
2 cups water
1 tablespoon pickling spice, tied in cheesecloth
2 tablespoons Hawaiian salt
1/2 teaspoon pepper
4 cloves garlic, finely minced
4 Hawaiian red chile peppers, crushed
6 baking potatoes, pared

In a large plastic or glass bowl or heavy plastic bag, combine all ingredients except potatoes. Cover and refrigerate at least 24 hours, turning frequently.

Place pork and marinade in a large pot and cook about 1 hour or until pork is tender.

Preheat oven to 325 degrees. Reserving marinade, remove pork from pot and place in a greased baking pan. Bake 25 minutes or until browned.

Add potatoes to reserved marinade in pot and cook about 25 minutes. Remove potatoes and put in baking pan with pork. Increase oven temperature to 350 degrees. Bake, turning potatoes once, 25 more minutes. Serves 6 to 8.

Nutritional information unavailable.

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