Pork Vinha D'alhos

User rating: 5 out of 5 stars (2) Reviews

Demonstrated by: Eleanora Cadinha of Portuguese Pioneer Civic Association.
Portuguese Christmas Dinner on December 16, 2002.



Pork Vinha D'alhos

  • 6 to 8 lb pork butt, cut into 2-inch cubes
  • 2 cups vinegar
  • 2 cups sherry or white wine
  • 2 cups water
  • 1 tablespoon pickling spice, tied in cheesecloth
  • 2 tablespoons Hawaiian salt
  • 1/2 teaspoon pepper
  • 4 cloves garlic, finely minced
  • 4 Hawaiian red chili peppers, crushed
  • 6 baking potatoes, pared


  1. In a large plastic or glass bowl or heavy plastic bag, combine all ingredients except potatoes.
  2. Cover and refrigerate for at least 24 hours, turning frequently.
  3. Place pork and marinade in a large saucepot and cook for about 1 hour or until pork is tender.
  4. Preheat electric oven to 325°F.
  5. Reserving marinade, remove pork from saucepot and place in a greased baking pan.
  6. Bake for about 25 minutes or until browned.
  7. Add potatoes to reserved marinade in saucepot and cook for about 25 minutes.
  8. Remove potatoes and put in baking pan with the pork.
  9. Increase oven temperature to 350°F.
  10. Bake, turning potatoes once, for 25 more minutes.

Makes 6 to 8 servings.


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I made a little bit more sauce so I’d have more tomorrow. I think it came out really good. I’d prefer grated ginger instead of minced. Also used a little more sugar. ‘Sum good!!

by Rowena Lincoln on 4/8/2023

Aloha! I found Loco Moco in Honolulu for breakfast when I was moving my daughter in at UH last August. I don't remember the restaurant, but it was like my grandma and grandpa were right here with us, it was so like when they made Vinha D'alhos. Having it as a Loco Moco variation was so cool. So I found your recipe and am marinating it tonight, except I didn't have a few things, so I swapped out pickle juice for some of the vinegar instead of pickling spices, and paprika and chili powder for the chilis. I'll cook it tomorrow afternoon. Fingers crossed. Mahalo!

by Dawn Escorcio on 5/14/2020