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Madeiran Carne Vinha d’Alhos (Pork Marinated in Garlic and Wine)

GMadeiran Carne Vinha d’Alhos (Pork Marinated in Garlic and Wine) is a traditional Portuguese recipe (from Madeira) for a classic dish of pork cooked in white wine and red wine vinegar with black pepper and chilli flakes that's related to the Portuguese antecedent of Vindaloo curry. The full recipe is presented here and I hope you enjoy this classic Portuguese version of: Pork Marinated in Garlic and Wine (Madeiran Carne Vinha d’Alhos).

prep time

20 minutes

cook time

45 minutes

Total Time:

65 minutes

Additional Time:

(+1-4 days marinating)

Serves:

4

Rating:

Tags : Spice RecipesPork RecipesPortugal Recipes

Madeira is an autonomous region of Portugal, is an archipelago comprising four islands off the northwest coast of Africa. It is hardly surprising that many Madeiran dishes have Portuguese antecedents. That is the case for this recipe, based on Portuguese Carne Vinha d’Alhos, has been adapted to use Madeiran white wine and red wine vinegar. Loin of pork is the typical meat used in this dish. The unique feature of this dish is that though the meat is marinated it is cooked and served dry.

This could be considered an early fusion recipe as it combines traditional Portuguese cookery with chillies from the New World and black pepper from India; both the results of Portuguese exploration and conquest.

Ingredients:

1kg (2 lbs) pork loin and/or pork shoulder
1 tbsp sea salt
250ml (1 cup) dry white wine
250ml (1 cup) red wine vinegar
10 garlic cloves, chopped
3 bay leaves
1 tsp ground black pepper
1 tsp dried chilli flakes
1 tsp paprika
60ml (¼ cup) extra-virgin olive oil
1-2 tbsp cooking oil
1-2 tbsp chopped parsley (optional)

Method:

Trim most of the fat from the meat then dice the pork into 3cm (1-inch) cubes. Toss these with the salt to season with freshly-ground black pepper. Whisk together the remaining ingredients in a non-reactive (glass or ceramic) bowl to make the marinade.

Add the pork pieces to the marinade and cover tightly with clingfilm (plastic wrap). Transfer to a refrigerator, where it can be stored for up to four days.

On cooking day, heat about a tablespoon of oil in a heavy pan or wok (about 10-15 minutes per batch) until shimmering. Pour the marinade off the meat then add the pork to the pan and cook in small batches, stirring frequently, until nicely browned on all sides and fully cooked. Turn into a bowl and place in a low oven as you cook the remaining meat.

Top with chopped parsley (if desired) and serve with potatoes, rice, or crusty bread. This can be paired with white, red wine or rose wine.