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6
Complex
Published 1998
This dish, from the southern Portuguese region of the Algarve, is rich, sweet, and tart. The marinade is the same as for the Pork Scaloppine alla Zaragozana (recipe follows).
For the brine, mix the sugar and salt in a large, deep nonaluminum container. Add the water and stir to dissolve. Add the rest of the ingredients and the pork loin, then pour in enough cold water to just cover the pork. Cover and refrigerate overnight or up to 2 days.
Char the peppers over an open flame or under the broiler until blackened on all sides. Transfer to a plastic container w
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