skip to main content

Hawaiian-Style Vinha D’alhos

Featured in the Honolulu Star-Advertiser on February 26, 2020.



Hawaiian Style Vinha D’alhos

  • 3 pounds boneless pork ribs
  • 2 tablespoons vegetable oil
  • 1 1/2 cups apple cider vinegar
  • 3 cloves garlic, roughly chopped
  • 6 Hawaiian chili peppers, roughly chopped
  • 2 bay leaves
  • 2 teaspoons Hawaiian salt
  • 6 whole cloves, crushed
  • 1/4 teaspoon thyme
  • 1/8 teaspoon sage
  • 1/4 cup low-sodium shoyu
  • 1/2 cup white wine vinegar
  • 1/8 cup brown sugar


Cut pork ribs into 2-inch pieces; set aside. In a large bowl, mix remaining ingredients together; add pork. Cover and marinade in refrigerator for at least 6 to 8 hours, stirring once.

Remove pork from marinade; drain and reserve liquids. In a large pot, heat oil on high heat. Brown pork on all sides. Pour liquids into pot. Bring to a boil, then reduce to low heat; cover and simmer for 2 hours, stirring occasionally. Serve over rice. Serves 8.

Approximate Nutrient Analysis per serving (not including rice):
500 calories, 37 g fat, 12 g saturated fat, 125 mg cholesterol, 1000 mg sodium, 7 g carbohydrate, 0 g fiber, 4 g sugar, 30 g protein


Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.