Try out this traditional Portuguese dish. After marinating for 3 days the pork will have an incredible amount of flavor!
Carne Vinha d' Alhos (Pork Marinated in Garlic and Wine)
Try out this traditional Portuguese dish. After marinating for 3 days the pork will have an incredible amount of flavor!
Ingredients
- 1 cup red wine
- 1 cup white wine vinegar
- ½ cup olive oil ¼ cup for marinade, ¼ cup for frying
- 10 cloves garlic minced
- 1 tbsp oregano roughly chopped
- 2 tsp thyme roughly chopped
- 6 bay leaves
- 1 tsp red pepper flakes
- 1½ tbsp salt
- 2 tsp black pepper
- 2 lbs pork shoulder or butt 1" cubes
Instructions
- In bowl combine red wine, white wine vinegar, ¼ cup olive oil, bay leaves, chopped herbs, garlic, red pepper flakes, salt and black pepper. Stir to combine.
- Add meat into the marinade. Marinade should be covering the meat. Cover with plastic wrap Let sit in refrigerator for 3-7 days, Stirring twice a day.
- Into a hot pan, add a ¼ cup of the marinade along with a handful of pork. Let the pork braise for 15-20 minutes. Pick out the bay leaves. After about 15 minutes remove the sauce with a spoon. Keep this cooked sauce as you can spoon it over your meat or dip your bread into it later. Add olive oil into the pan. Let meat cook in pan for about 10 minutes to allow it to brown.
- Serve with potatoes, bolo do caco or milho frito! Don't forget the cook sauce you reserved.
Notes
Note: another variation to this recipe I have tried, is cooking the pork in the marinade for about 2 to 3 hours. Until you could break apart the pieces of pork apart with two forks. This long cook time make the pork very tender.
(I use a ladle to remove a few cups of the marinade that the pork was cooking in to be used to dip my bread). I pour the rest in a colander to remove the rest of the marinade. Then I put the pork in a roasting pan or rimmed cookie sheet pan. Turn the oven to the broil setting- so all the heat is coming from the top. Put the roasting pan with the pork on a top rack of the oven and broil for about 15-25 minutes. The high heat from the broil setting will brown the pork. You will need to set a timer and about every 5 minutes use tongs or a long spoon the mix up the pork so it does not burn.
I will often sprinkle more extra virgin olive oil over the pork as I am broiling the pork. At this time taste a few pieces of pork. If needed, you can add more salt, splash more vinegar or black pepper if you think it needs additional flavor.
========
The Rich History of Carne Vinha d’Alhos and Its Global Journey: From Madeira to India and Beyond
If you’ve ever savored a plate of Carne Vinha d’Alhos from Madeira Island, you’ve tasted a dish that’s much more than a simple pork stew. This beloved recipe is a story of adventure, survival, and cultural fusion—one that connects the Atlantic coast to the spice markets of India. Here’s how this iconic dish came to be, and why it’s still capturing hearts (and taste buds) today.
🍷 The Story Begins in Portugal
Carne Vinha d’Alhos (literally, “meat with wine and garlic”) has its roots in mainland Portugal, especially in the Minho region, but it found its true home on the island of Madeira. The dish was developed out of necessity: Portuguese sailors needed a way to preserve meat for long sea voyages. Their solution? Marinate pork in a mixture of red wine, vinegar, garlic, paprika, and spices, packing it into barrels for the journey.
By the 16th century, this practical dish had become a Christmas favorite in Madeira. Over time, it evolved from a necessity into a comfort food, enjoyed year-round. Its popularity is easy to understand:
(I use a ladle to remove a few cups of the marinade that the pork was cooking in to be used to dip my bread). I pour the rest in a colander to remove the rest of the marinade. Then I put the pork in a roasting pan or rimmed cookie sheet pan. Turn the oven to the broil setting- so all the heat is coming from the top. Put the roasting pan with the pork on a top rack of the oven and broil for about 15-25 minutes. The high heat from the broil setting will brown the pork. You will need to set a timer and about every 5 minutes use tongs or a long spoon the mix up the pork so it does not burn.
I will often sprinkle more extra virgin olive oil over the pork as I am broiling the pork. At this time taste a few pieces of pork. If needed, you can add more salt, splash more vinegar or black pepper if you think it needs additional flavor.
========
The Rich History of Carne Vinha d’Alhos and Its Global Journey: From Madeira to India and Beyond
If you’ve ever savored a plate of Carne Vinha d’Alhos from Madeira Island, you’ve tasted a dish that’s much more than a simple pork stew. This beloved recipe is a story of adventure, survival, and cultural fusion—one that connects the Atlantic coast to the spice markets of India. Here’s how this iconic dish came to be, and why it’s still capturing hearts (and taste buds) today.
🍷 The Story Begins in Portugal
Carne Vinha d’Alhos (literally, “meat with wine and garlic”) has its roots in mainland Portugal, especially in the Minho region, but it found its true home on the island of Madeira. The dish was developed out of necessity: Portuguese sailors needed a way to preserve meat for long sea voyages. Their solution? Marinate pork in a mixture of red wine, vinegar, garlic, paprika, and spices, packing it into barrels for the journey.
By the 16th century, this practical dish had become a Christmas favorite in Madeira. Over time, it evolved from a necessity into a comfort food, enjoyed year-round. Its popularity is easy to understand:
- Practicality: The marinade kept the meat fresh for weeks.
- Rich Flavor: The tangy vinegar, pungent garlic, and savory pork create a bold, unforgettable taste.
- Cultural Significance: It’s a centerpiece of Madeiran heritage, often served with bread or rice at family gatherings.
- Ingredient Swaps: Palm vinegar (made from coconut toddy) replaced the wine and vinegar, since grapes weren’t locally available.
- Spice Infusion: Indian spices like tamarind, black pepper, cinnamon, cardamom, and chili peppers were added, giving the dish a whole new dimension of flavor.
- Cultural Fusion: Goan cooks reinterpreted the dish, making it spicier and more complex. The name “vindaloo” comes from a mispronunciation of vinha d’alhos—though, interestingly, the Indian version was never traditionally made with potatoes (“aloo” means potato in Hindi).
- Historical Resilience: The dish was designed to survive long journeys, making it a practical choice for travelers and settlers.
- Cultural Hybridity: It’s a perfect example of how food can blend traditions, techniques, and ingredients from different cultures.
- Culinary Appeal: The bold, versatile flavors of vinegar, garlic, and spice make it a hit in kitchens around the world.
