Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Pork Liver | 100g cooked | 242 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 lbs. of pork blade meat, cut into 11/2 inch. pieces
- 3/4 lb. of pork liver, cut into 11/2 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
Directions
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.