Carne de vinha d’alhos is a pork dish from Madeira, where it is closely associated with the Christmas season. Cubes of pork are marinated for one to several days in wine, vinegar and plenty of garlic, then fried and simmered until tender and glossy.
The name comes from the Portuguese ‘vinha d’alhos’, meaning wine and garlic. The same Portuguese marinade technique is widely cited as the origin of the Goan dish vindaloo.
On Madeira the dish is typically served with fried or boiled potatoes, sweet potato and bread; see our Bolo do Caco (recipe on the site) for the island’s garlic flatbread. An Azorean version is on the site as Vinha de Alhos Açoriana (recipe on the site).
The long marinade does the work: the acid seasons the meat deeply and the garlic mellows as it cooks.
Carne de Vinha d’Alhos Recipe
Ingredients
- For the marinade:
- 3 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
- 1 cup dry white wine
- 1/4 cup white wine vinegar
- 10 garlic cloves, smashed
- 3 bay leaves
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon sweet paprika (optional)
- For cooking:
- 3 tablespoons olive oil or lard
- 1/2 cup of the strained marinade
- Boiled or fried potatoes and fresh parsley, for serving
Instructions
- Combine the wine, vinegar, garlic, bay leaves, salt, pepper and paprika in a large bowl or zip-top bag. Add the pork and turn to coat.
- Refrigerate for 24 to 48 hours, turning once or twice.
- Drain the pork, reserving the marinade, and pat the cubes very dry. Strain 1/2 cup of the marinade and keep the garlic cloves.
- Heat the oil in a wide Dutch oven over medium-high heat. Brown the pork in batches until deep golden on all sides, about 8 minutes per batch.
- Return all the pork to the pot with the reserved garlic and the 1/2 cup of strained marinade. Bring to a boil, then cover and simmer on low heat for 45 to 60 minutes, until fork-tender.
- Uncover and cook 5 to 10 minutes to reduce the juices to a glossy sauce. Serve hot with potatoes and parsley.
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