Place all of the ingredients into a blender or food processor. Process until well combined.
In a large sealable container or plastic bag place the pork, the prepared marinade, bay leaves, and red pepper flakes. Mix the pork with the marinade to coat evenly and refrigerate for 4 days.
Preheat the oven to 425 degrees Fahrenheit. Arrange the marinated pork cube in a single layer on a sheet pan. Roast the pork in the upper part of the oven for 1 hour, flipping the pork after 1/2 hour so that all sides brown and caramelize. Lower the heat to 350 degrees Fahrenheit and cover the pan with foil and bake for an additional 30 minutes until the pork is fork tender.
Optional Step: with the remaining 1/4 cup of VSOP Extra Virgin Olive Oil, you can re-fry the pork. This results in a mind-boggling and absolutely spectacular crispy crust on the exterior of the pork that is akin to crisp bacon. However, the cracklings will have all the flavor of linguica sausage. To take it this extra step, add the drained, oven roasted pork to a pan with EVOO set over medium-high heat. Brown the pork in batches until crispy. Serve with crusty bread and/or mashed potatoes slathered with all the lovely pan juices. Enjoy!
Ingredients
Directions
Place all of the ingredients into a blender or food processor. Process until well combined.
In a large sealable container or plastic bag place the pork, the prepared marinade, bay leaves, and red pepper flakes. Mix the pork with the marinade to coat evenly and refrigerate for 4 days.
Preheat the oven to 425 degrees Fahrenheit. Arrange the marinated pork cube in a single layer on a sheet pan. Roast the pork in the upper part of the oven for 1 hour, flipping the pork after 1/2 hour so that all sides brown and caramelize. Lower the heat to 350 degrees Fahrenheit and cover the pan with foil and bake for an additional 30 minutes until the pork is fork tender.
Optional Step: with the remaining 1/4 cup of VSOP Extra Virgin Olive Oil, you can re-fry the pork. This results in a mind-boggling and absolutely spectacular crispy crust on the exterior of the pork that is akin to crisp bacon. However, the cracklings will have all the flavor of linguica sausage. To take it this extra step, add the drained, oven roasted pork to a pan with EVOO set over medium-high heat. Brown the pork in batches until crispy. Serve with crusty bread and/or mashed potatoes slathered with all the lovely pan juices. Enjoy!
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