cacoula
(1 rating)
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Recipe given to my sister by her Portuguese friend. This is similiar to the one my Mom use to make.
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(1 rating)
yield
serving(s)
Ingredients For cacoula
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3-4 lbpork (loin)
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1slab baby back ribs
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pork liver (optional) no amount given
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2-3 Tbspcrushed red pepper (liquid kind)
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lots of garlic, mashed
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white dry wine (good splash i am guessing) plus additional for cooking
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pinch of cinnamon
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2 Tbsppaparika (sweet)
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salt to taste
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enough liquid to cover meat
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2large onions, chopped
How To Make cacoula
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1Marinate 2-3 days in: Crushed red pepper (liquid kind) Lots of garlic, mashed White dry wine (good splash) pinch of cinnamon 2 TB paparika (sweet) salt
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2Take meat out of marinade. Brown with Crisco or oil. Add 2 large onions chopped - cook until transparent. Add Marinade and cook 2 hours or until meat is tender. Add more liquid if necessary - 1/2 water and 1/2 wine.
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