Dish

Carne de vinha d'alhos

Pork in wine and garlic marinade

Carne de vinha d'alhos is made by marinating pork in a mixture of garlic, wine, vinegar, and spices for several hours or overnight. The pork is then cooked in the marinade until tender and flavorful. The dish is often served with boiled potatoes and a side of vegetables.

European cuisine› Mediterranean cuisine› Portuguese cuisine

Meat Dish

Origins and history

Carne de vinha d'alhos has been a traditional dish in Madeira for centuries. It is believed to have originated from the island's Jewish community, who used vinegar and garlic to preserve meat during times of fasting.

Dietary considerations

This dish is not suitable for vegetarians. It contains alcohol and is high in sodium, so it should be enjoyed in moderation. It may also contain allergens such as garlic.

Variations

There are many variations of carne de vinha d'alhos, with different families and regions having their own unique recipes. Some versions include bay leaves or other herbs in the marinade, while others use different types of meat such as chicken or beef.

Presentation and garnishing

To make the perfect carne de vinha d'alhos, it is important to use high-quality pork and to marinate it for at least several hours or overnight. The meat should be cooked slowly in the marinade until it is tender and flavorful. The dish can be presented on a platter with the potatoes and vegetables arranged around the meat. It can be garnished with fresh herbs or sliced garlic for added flavor and aroma.

Tips & Tricks

When marinating the pork, make sure to use a non-reactive container such as glass or ceramic. This will prevent the acid in the marinade from reacting with metal and affecting the flavor of the dish. Also, be sure to reserve some of the marinade to use as a sauce for the cooked pork.

Side-dishes

Carne de vinha d'alhos is often served with boiled potatoes and a side of vegetables such as carrots or green beans. It can also be paired with a full-bodied red wine such as Douro or Alentejo.