Madeiran wine and garlic marinated pork (Carne de vinha d'alhos)

1. Cut the pork neck into roughly 4 cm cubes and put them in a large glass or ceramic dish.

2. Crush the garlic roughly and add it to the meat with the bay leaves, thyme and salt; pour over the vinegar and wine so the meat is just covered (top up with a little water if needed), cover and marinate in the fridge for at least 1, ideally 2-3 days, turning once a day.

3. Lift the meat out of the marinade and keep the marinade; put the meat in a wide pan with a glass of the marinade and simmer, covered, over a low heat for about 1 hour until tender.

4. Remove the lid and boil the liquid away completely, then add the lard and fry the pieces, turning, for about 15 minutes until golden brown all over.

5. Lift out the meat, put the bread slices into the fat with a spoonful or two of marinade and toast them on both sides so they soak up the tasty juices.

6. Serve the meat with the fried bread and orange segments.

Tip: On Madeira this is an essential dish on the Christmas table – it's marinated in the days before Christmas so it's just "ready" for the holidays; the longer you marinate it, the deeper the tangy, garlicky flavour.