Marinated Pork Cubes Recipes

Steps:

• In a large bowl combine first 8 ingredients (oil-bay leaf) and then season with salt and pepper. Add meat and stir to coat. Cover and refrigerate overnight or several hours (at least 4 hours), stirring occasionally.
• Remove meat from marinade using a slotted spoon. (Remember to reserve 1 tablespoon marinade for dip if making).
• Heat one tablespoon marinade in a large skillet over medium high heat. Add meat in batches and cook until meat is brown (15 minutes).
• Transfer to heated platter and serve with dip (see below) as an appetizer or serve over rice as a main dish.
• To make dip: heat one tablespoon reserved marinade in a small skillet over low heat. Stir in almonds and cook until lightly colored. Sprinkle with flour and cook, stirring constantly (1-2 minutes). Add Sherry, water and salt and simmer 2-3 minutes longer.

Steps:

• Whisk red wine vinegar, red wine, garlic, bay leaves, cloves, black pepper, salt, and thyme together in a bowl; pour into a resealable plastic bag. Add the pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 to 4 days, turning occasionally.
• Preheat oven to 350 degrees F (175 degrees C).
• Drain the pork, reserving 1/2 cup of marinade. Put pork and reserved marinade in a baking dish.
• Bake in preheated oven until the pork is completely warmed, about 20 minutes. Drain as much liquid from the pork as possible.
• Heat vegetable oil in a large skillet over medium-low heat. Add the pork to the skillet in batches to prevent crowding; cook and stir in hot oil until completely browned and no longer pink in the center, 10 to 15 minutes.