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^{The paradox of Garlic Pork, a tradition that goes back as far as anyone in the family can remember, the question is "how come as Jews we eat pork" I guess if you are a people persecuted and tormented you too would succumb to whatever measures necessary to survive.

Remember that Portugal was different to other countries that persecuted the Jews in that they did not expel them but rather forced them to convert to Catholicism, this the Jews did in a most demonstrative way in an effort to assure their persecutors that they were indeed

Catholics and nothing else. I believe the introduction of eating a predominately Pork dish at Christmas was their way of reinforcing their Catholicism. The tradition of washing the pork in Vinegar and further marinating it for several days in Vinegar was a simbolic form of purification.

And in case one would like to share in this traditional Portuguese Christmas, the recipe for garlic pork follows. Traditionally, the men in our family would gather on the Sunday prior to Christmas where we would prepare the Garlic Pork, while consuming large quantities of spirits, a merry time was had by every one.}

GARLIC PORK
(Carne vinha-d'alhos)

6 lbs pork

Several bottles vinegar

3 or more heads of garlic, hot pepper, salt, and fine-leaved or Spanish time.

Cut the pork into pieces approximately 2" inches square

Wash in vinegar then throw out the vinegar

Blend the pepper with the garlic using a little vinegar

Place the pork in a bowl and mix with the hot pepper and garlic, blend with vinegar

Add a little salt and leaves of time, put the pork with this mixture into a large bottle with a glass stopper, or in an earthenware jar (nothing metal should be used)

Add vinegar till the pork is completely covered. Set aside to marinate for three or four days.
To cook, remove the pork and grill it, or fry it in its own juices.

On Christmas Day, garlic pork goes very nicely with pastels and ham, and of course Annise Bread.

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