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Carne Porco Vinho D’alhos (Pork in Garlic and Wine)
Carne Porco Vinho D’alhos (Pork in Garlic and Wine) is a traditional Portuguese recipe for a classic stew (technically, an adobo) of pork cooked in a blend of wine and vinegar with garlic and paprika. This is the antecedent of Goan Vindhalo, the fore-runner of modern Vindaloo. The full recipe is presented here and I hope you enjoy this classic Portuguese version of: Pork in Garlic and Wine (Carne Porco Vinho D’alhos).
prep time
20 minutes
cook time
160 minutes
Total Time:
180 minutes
Additional Time:
(+8 hours marinading)
Makes:
1 batch
Rating: 
Tags : CurryPork RecipesPortugal Recipes
This is the traditional Portuguese recipe that led to the Goan dish of Pork Vindaloo. The name of the recipe literally means ‘Pork in Sour Wine’. The Portuguese were the first European explorers beyond the Cape of Good Hope they were also the first explorers/traders to bring chillies from the New World to the Old World. Though this recipe is nowhere near as spicy as a modern Vindaloo, its culinary importance in the history of curry can’t be overlooked. This is also the antecedent of
Madeiran Carne Vinha D’alhos.
Ingredients:
2kg (1 1/3 lbs) pork shoulder cut into bite-sized cubes
500ml (2 cups) white wine vinegar
500ml (2 cups) dry white wine - perhaps more. I usually go through about two bottles when cooking this recipe as I do get thirsty when cooking for a long time.
10 cloves garlic, peeled and smashed
1 tbsp ground cumin
½ tsp ground cinnamon
2 bay leaves
1 tbsp smoked paprika --- plus more to taste at the end of cooking
1 tbsp butter
12 anchovies
Salt and freshly-ground pepper to taste
Method:
Combine 250ml vinegar with the garlic, cumin, cinnamon, bay leaves and smoked paprika in a blender and process until smooth. Pour this over the pork pieces and rub into the meat with your fingers. Cover the bowl, and place in the refrigerator to marinate over night (it can be left for 2 days) — the longer it’s left the better.
When ready to cook, remove the pork from the marinade (reserve any leftover marinade to make the sauce).
Heat a little oil in a frying pan, add the pork pieces and fry until browned all over. Turn onto a plate and set aside.
Place a large saucepan over medium heat, add the butter and allow to melt. Add the anchovies to the melted butter and fry, breaking the anchovies up as you do until they become a thick paste. Add the fried pork then pour over the reserved marinade. Add just enough water or wine to cover the meat.
Bring to a simmer and cook gently for about 150 minutes, or the pork is tender enough to be cut easily with a fork. (You may need to add more water and/or wine as the pork cooks, but make sure not to add too much as you want the sauce should be quite thick when finished.)
Just before serving, pour in the remaining vinegar and season to taste with salt and freshly-ground black pepper. You may also like to add a little extra paprika as well.
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