Tutu’s Vinha D’alhos (Portuguese marinated pork dish)

Featured in the Honolulu Star-Advertiser on April 13, 2016.
Recipe compliments of Cybil Rawlins, Oceanic Cable.



Tutus Vinha Dalhos (Portuguese marinated pork dish)

  • 4 pounds pork butt, cut in to 3" squares, may use chicken thighs
  • White vinegar to cover pork
  • 5 cloves garlic, chopped
  • 3-4 bay leaves
  • 2 tablespoons Hawaiian salt (or to taste)
  • 2 fresh Hawaiian chili pepper, seeds removed
  • 1 tablespoon whole cloves (optional)
  • 3 pounds russet potatoes, cubed


  1. In a large pot, place meat and add vinegar just enough to barely cover the meat.
  2. Add garlic, bay leaves, salt, chili pepper, and cloves; stir to mix.
  3. Boil until fork tender, stirring occasionally.
  4. Add potatoes to the meat 20 minutes before removing from heat.
  5. The meat and potatoes freeze well in their boiled state (store with liquid).
  6. When ready to serve, pan fry the meat and potatoes to your desired crispness.

Makes 12 servings.

Tip: To save energy and time, use your slow cooker. This recipe easily can be made in a slow cooker set on HIGH for 3-4 hours.

Approximate Nutrient Analysis per serving (based on 2 tablespoons of Hawaiian salt):
320 calories, 9 g fat, 3 g saturated fat, 90 mg cholesterol, greater than 1000 mg sodium, 25 g carbohydrate, 3 g fiber, 1 g sugar, 31 g protein


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