Portuguese Pork With Wine And Garlic Carne De Vinho E Alhos Recipes

WINE AND GARLIC PORK (PORTUGUESE VINA DOSH)

Wine and Garlic Pork (Portuguese Vina Dosh) image

Ahh, 'Vina Dosh,' a Portuguese dish and tradition of my family during Christmas. It started getting passed down more than 80 years ago when my grandparents came to America from the Azore Islands! Easy to make, but lots of patience to wait for the marinade to make its magic. But, oh so worth the wait! As it was passed down to me, I share it with you. Serve with Portuguese Linguica, a pot of semi-sweet, bacon-laced baked beans, and some Portuguese sweet bread. Hawaiian sweet bread works in a pinch. You can use white wine or red wine in the marinade.

Provided by Cali-Chef

Categories World Cuisine Recipes European Portuguese

Time P2DT40m

Yield 8

Number Of Ingredients 10

Ingredients

1 ½ cups red wine vinegar
¾ cup red wine
7 cloves garlic, crushed
3 bay leaves
8 whole cloves, or to taste
2 tablespoons ground black pepper
2 teaspoons salt
½ teaspoon dried thyme
1 (3 pound) boneless pork shoulder, cut into 1-inch cubes
2 tablespoons vegetable oil

Steps:

Whisk red wine vinegar, red wine, garlic, bay leaves, cloves, black pepper, salt, and thyme together in a bowl; pour into a resealable plastic bag. Add the pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 to 4 days, turning occasionally.
Preheat oven to 350 degrees F (175 degrees C).
Drain the pork, reserving 1/2 cup of marinade. Put pork and reserved marinade in a baking dish.
Bake in preheated oven until the pork is completely warmed, about 20 minutes. Drain as much liquid from the pork as possible.
Heat vegetable oil in a large skillet over medium-low heat. Add the pork to the skillet in batches to prevent crowding; cook and stir in hot oil until completely browned and no longer pink in the center, 10 to 15 minutes.

Nutrition Facts : Calories 290.6 calories, Carbohydrate 6.4 g, Cholesterol 67.1 mg, Fat 19.5 g, Fiber 0.8 g, Protein 17.8 g, SaturatedFat 6.4 g, Sodium 636.8 mg, Sugar 0.2 g

PORTUGUESE PORK WITH WINE AND GARLIC (CARNE DE VINHO E ALHOS)

Portuguese Pork With Wine and Garlic (Carne De Vinho E Alhos) image

This recipe has you cook the meat before browning it. Be sure to allow 5 days for the meat to marinate before you begin making this popular dish from the Island of Madeira, Portugal.

Provided by TxGriffLover

Categories Pork

Time P6DT2h

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

1 large picnic pork shoulder, cut into 2-inch chunks
white wine, 1 part
cider vinegar, 2 parts
1/2 cup salt
6 garlic cloves, peeled and crushed
1/2 teaspoon dried marjoram
7 whole red chilies, torn apart (cayenne)
1 -2 loaf French bread, sliced 1-inch thick

Steps:

With a sharp knife, debone and remove all of the rind from the meat,
leaving the white fat, and discarding the rind. Cut into chunks.
Combine the pork, wine, vinegar, garlic, marjoram and salt in a non-reactive bowl and marinate in the refrigerator for 5-6 days.
Transfer the meat and a little of the marinade to a large non-reactive pot and simmer over low heat until meat is browned. Add enough more marinade to keep from drying out or burning.
Transfer the meat to a platter.
Moisten the slices of bread by dipping each side quickly into the hot marinade( add more, if nec.) and brown the bread in the marinade until sort of crispy.
Arrange the bread on a serving platter, top with the meat.
Serve hot.
Can be re-heated in a frying pan for breakfast!

Nutrition Facts : Calories 311.3, Fat 2, SaturatedFat 0.5, Sodium 6187.1, Carbohydrate 61.2, Fiber 3, Sugar 4.3, Protein 12.7

CARNE DE VINHO E ALHOS (PORK WITH WINE AND GARLIC)

Carne de vinho e alhos (pork with wine and garlic) image

Pork

Provided by Food24

Categories Boil

Time 3h15m

Yield 6 servings

Number Of Ingredients 14

Ingredients

250.00 ml wine white
250.00 ml vinegar grape
100.00 ml port or Madeira
6.00 garlic cloves, chopped
fresh thyme sprig
5.00 ml salt
1.00 bay leaves broken
2.00 fresh chillies chopped
1.00 kg pork leg
300.00 g pork belly
1.00 onion large, chopped
20.00 baby potatoes
to serve to serve
1.00 portuguese bread

Steps:

1. Mix marinade ingredients together.2. Cut meat into cubes. Pour over the marinade and leave in the fridge for 2 to 3 days.3. Heat the olive oil and sauté the onion. Add the meat and half the marinade. Cook until moisture evaporates and meat has browned.4. Add the remaining marinade and the potatoes and simmer until the marinade reduces slightly and the potatoes are cooked.5. To serve, spoon over a thick slice of Portuguese bread.

PORTUGUESE MARINADE FOR PORK, BEEF OR FISH (VINHO DE ALHOS)

Portuguese Marinade for Pork, Beef or Fish (Vinho De Alhos) image

Entered for safe-keeping to fill a request. Found on cooks.com. Used for marinating pieces of pork, beef, or fish. Pieces can be cubes or slices of boneless meat. Marinate the meat in refrigerator for at least 12 hours, then saute the meat until tender.

Provided by KateL

Categories Portuguese

Time 3m

Yield 4 cups

Number Of Ingredients 7

Ingredients

1 cup wine vinegar
3 cups water
2 garlic cloves, minced or 1 teaspoon garlic powder
1 pinch cumin seed
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon paprika

Steps:

Mix ingredients together. Marinate pork, beef, or fish in refrigerator for at least 12 hours before sauteing.

Nutrition Facts : Calories 4.7, Fat 0.1, Sodium 587.5, Carbohydrate 1, Fiber 0.3, Sugar 0.1, Protein 0.2

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