For 4 people
Step 1 of 7Cachaço de Porco
1,200 g pork shoulder blade1 pinch black pepper ground2 tablespoons red pepper paste1 pinch black pepper ground1 pinch gray sea salt1 pinch gray sea salt1 tablespoon sweet paprika6 garlic1 garlic2 bay leaf250 ml dry white wine1 tablespoon red wine vinegar
Rub 1,200 g pork neck with the bell pepper paste (massa de pimentão), salt, pepper, and paprika. Make incisions to insert the peeled garlic cloves. Place the meat in a dish with 2 bay leaves and pour over the white wine. Let it rest in a cool place so the flavors penetrate the fibers.