Pork Cacoila Recipe

List of ingredients:

3 lbs. of pork blade meat, cut into 1and 1/2 inch. pieces
3/4 lb. of pork liver, cut into 1and 1/2 inch pieces( this you can leave out if so desire)
1/4 cup of vinegar
1 tablespoon of salt
2 tablespoons of chopped red peppers
2 tablespoons of pickling spice
2 tablespoons of whole allspice
5 bay leaves, crushed
2 tablespoons of minced garlic or 5 cloves sliced thin

The above underlined ingredients are for a spice bag. You will need cheesecloth for this step.

Put the meat into a 2-Qt. saucepot. Add water to just below the top of the meat. Add vinegar, salt and red peppers to the pot and mix well with a wooden spoon.

Tie the spices and garlic securely in a piece of cheesecloth. Bury this in the middle of the saucepan. Marinate in the refrigerator at least 24 hours.

When your ready to prepare the caciola simmer for 3 hours on low heat. Cook until the meat is tender. Remove the spice bag when broth is flavored to your liking.( around 2 hours). Serve with Portuguese rolls. Makes 10 sandwiches. If you want to serve it as an entree, add cut potatoes to the caciola in last half hour.

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