Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Carne de vinha-d’alhos is a Madeiran recipe with a strong festive presence, especially at the end of the year.
The marinade of wine, garlic and spices penetrates the meat and creates deep flavour.
Ingredients
- 1.2 kg of diced pork
- 300 ml of white wine
- 6 garlic cloves
- 2 bay leaves
- 1 tbsp sweet paprika
- Vinegar to taste
- Salt and pepper
- Lard or olive oil for cooking
Method
- Mix wine, garlic, bay leaves, paprika, vinegar, salt and pepper.
- Marinate the meat for several hours.
- Drain and brown the pork in lard or olive oil.
- Add part of the marinade.
- Cook until the meat is tender and the sauce reduces.
- Serve with bread or milho frito.
Tips from Empório Portugal
- Long marinade is essential.
- Use the vinegar sparingly so it does not overpower the dish.
- Brown well before cooking.
Possible substitutions in Brazil
- Diced pork shank works well.
- Sweet paprika can replace Portuguese colorau.
Pairing
A light red wine or structured white. Content intended for people over 18 years of age. Drink in moderation.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
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