Pork with Vermouth al fresco |
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Prep Time: 240 Minutes Cook Time: 20 Minutes |
Ready In: 260 Minutes Servings: 4 |
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Ingredients:
8 pork shoulder chops |
4 fluid ounces sweet vermouth |
4 fluid ounces dry white vermouth |
1/2 teaspoon lemon juice |
16 fluid ounces olive oil |
3 onions, finely chopped |
4 cloves garlic, crushed |
1 teaspoon dried oregano |
1 sweet red pepper, finely chopped |
salt and black pepper, to taste |
Directions:
1. Place all the ingredients, except the pork, in a large mixing bowl and blend thoroughly.
2. Add the pork, mix well and leave for at least 4 hours, turning from time to time.
3. Grill over medium hot coals for 8-10 minutes on each side until browned and cooked through.
4. A tasty sauce can be made with the remaining marinade.
5. Just add a little cornflour and heat gently, whisking all the time, until thickened.
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