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 during the end of the year.
The marinade of wine, garlic, and spices penetrates the meat and creates a deep flavor.
Ingredients
- 1.2 kg of pork cut into cubes
- 300 ml of white wine
- 6 cloves of garlic
- 2 bay leaves
- 1 tablespoon of paprika
- Vinegar to taste
- Salt and pepper
- Lard or olive oil for cooking
Preparation method
- Mix wine, garlic, bay leaves, paprika, vinegar, salt, and pepper.
- Marinate the meat for several hours.
- Drain and brown the cubes in fat.
- Add part of the marinade.
- Cook until the meat is tender and the sauce reduces.
- Serve with bread or fried corn.
Tips from Empório Portugal
- Long marination is essential.
- Control the vinegar so it doesn't overpower.
- Brown well before cooking.
Possible substitutions in Brazil
- Pork shoulder cut into cubes works well.
- Sweet paprika substitutes paprika.
Pairing
Light red or structured white. Content intended for those over 18 years old. Drink responsibly.
Editorial note from Empório Portugal
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to region, family, and cook.
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