Pork - Loin +/- 600gr
Potatoes - 6
Bread – 6 Slices (Alentejano Bread)
Laurel - 1 Sheet
Vinegar – 100ml
White Wine – 200ml
Water - Required
Garlic - 6 cloves
Coriander - A Pinch
Olive Oil - A few threads
Lard - The Necessary
Pepper - A Pinch
Salt - A Pinch
Start by cutting the pork meat into small cubes, then prepare a marinade, add the vinegar, white wine, bay leaf, 6 cloves of peeled and crushed garlic and a dash of olive oil in a bowl or plastic container.
Add the meat to the marinade, if the meat is coming out, add a little water until the meat is completely submerged, mix and seal it with a lid or cling film and take it to the fridge, let the meat marinate for at least 1 day up to 3 for the meat to be well marinated and tender.
When it's time to cook, pour everything into a pot and cook over a low heat, as the meat cooks, put slices of bread in the broth to soak, then remove the slices of bread onto a platter.
Peel the potatoes and place them in a pan with cold water and a pinch of salt, cook the potatoes until they are almost tender, you can see, if you stick a fork and the fork easily enters the potato then it is cooked, remove from the water and cut the potatoes into strips or cubes
When the meat is cooked, remove it from the broth and keep the broth, take the meat to a frying pan with a little lard and oil, fry the meat until it turns golden, remove the meat from the pan.
Now fry the bread that has been soaked in the broth also in the frying pan with lard and oil, until it turns golden, place it at the bottom of a platter to serve.
Then add the potato slices to the frying pan with a little more olive oil and lard, fry both sides to brown.
Finally add the fried meat with the potatoes and spoon the broth to cook the meat followed by a pinch of chopped coriander, mix.
To finish, pour everything on top of the fried bread on a platter and that's it, good appetite!