A Portuguese Roast

Sam Choy
By Sam Choy
Wednesday - March 15, 2006
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This week on Sam Choy’s Kitchen we invite Office of Hawaiian Affairs trustee Rowena Akana to prepare this special Portuguese dish.

VINGHA DOLCE

* 5 pounds pork butt
* 5 pounds meat for roasting (any type of roast)
* Hawaiian salt
* 3 tablespoons minced garlic
* 3 to 4 cups of white vinegar
* water (2 cups of water for every 1 cup of vinegar)
* whole baked potatoes, unskinned
* whole carrots, unpeeled
* chili pepper


Rub Hawaiian salt into the meat. Massage garlic into the meat. Add 3 to 4 cups of vinegar and 2 cups of water for every cup of vinegar used. Add vegetables and marinate overnight in a deep pot while turning meat every so often. Remove vegetables before baking meat. Bake meat at 350 degrees for about 1 1/2 hours. Add potatoes and carrots after first hour of cooking. Use gravy from the marinade to continue to baste meat.

Slice meat and serve warm with hot vegetables.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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