{"id":9940,"date":"2020-11-25T01:44:58","date_gmt":"2020-11-25T01:44:58","guid":{"rendered":"http:\/\/staging.kaukauchronicles.org\/?p=9940"},"modified":"2020-11-25T01:44:58","modified_gmt":"2020-11-25T01:44:58","slug":"xd4n3jltzl25ghs-mykpj-97dhp-8wdzt-k6jkz-hrm72-5bez7-zc26s-ft3cs-zawgl-hm44j-eyarh-26hn9-bl54h-alp2h","status":"publish","type":"post","link":"https:\/\/staging.kaukauchronicles.org\/?p=9940","title":{"rendered":"Portuguese Pickled Pork (Carne de vinha D\u2019alhos)"},"content":{"rendered":"<div class=\"sqs-html-content\" data-sqsp-text-block-content>\n<p class=\"\" style=\"white-space:pre-wrap;\">3-4 lbs. pork shoulder or butt<br \/>1-1\/2 cups vinegar<br \/>1-1\/2 tsp. salt<br \/>2 red peppers or 3 chili peppers<br \/>3 cloves garlic<br \/>1 tbsp. shortening<br \/>potatoes &#8211; peeled and quartered<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Pork may be cut up into small pieces or left in one large piece. Combine vinegar, salt, peppers, garlic with meat. Cover and allow to stand overnight in a cool place, turning occasionally to permit seasoning to penetrate the meat evenly. Melt shortening in pot or pan and brown meat on all sides. Add a little water to meat, cover and simmer 1-3\/4 to 2 hours (35 to 40 minutes per lb.) Meat may be roasted in oven at 350\u00b0. About 3\/ 4 hour before meat is cooked, add potatoes and cover with meat&#8217;s juice.<\/p>\n<\/div>\n<div class=\"image-gallery-wrapper\">\n<p>   <img decoding=\"async\" src=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5ef939f36932313286f61200\/1606268669206-FEEAQW7QCRID2WP7MH43\/31.jpeg?format=original\" \/><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>3-4 lbs. pork shoulder or butt1-1\/2 cups vinegar1-1\/2 tsp. salt2 red peppers or 3 chili peppers3 cloves garlic1 tbsp. shorteningpotatoes &#8211; peeled and quartered Pork may be cut up into small pieces or left in one large piece. Combine vinegar, salt, peppers, garlic with meat. Cover and allow to stand overnight in a cool place,&#8230;<\/p>\n","protected":false},"author":0,"featured_media":9941,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[21],"tags":[24,67],"class_list":["post-9940","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes","tag-our-favorite-recipes-yellow-1957","tag-pork"],"_links":{"self":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/9940","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9940"}],"version-history":[{"count":0,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/9940\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/media\/9941"}],"wp:attachment":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9940"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9940"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9940"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}