Madeiran Carne Vinha d’Alhos (Pork Marinated in Garlic and Wine)

Pingback: Bolo de Caco (Madeiran sweet potato bread) – Diane's Food Blog Andres Fernandes says: December 18, 2017 at 8:21 pm Remarkable. Thank you so much for this post.My Mum’s ancestors migrated from Madeira to British Guiana (now Guyana) generations ago, in the nineteenth century. This dish, with some local twists (thyme and fresh red peppers versus bay leaves and paprika,) remains a central, definitive part of our Christmas tradition. Often served with oranges and/or orange juice. Looks from the photo like you might have fried the bread in the drippings? A lost tradition to which I will happily return this year.LikeLike Reply Diane F says: December 20, 2017 at 8:43 am Thank you for your nice comment! I merely slathered the bread in garlic butter, but frying it in drippings sounds amazing! I’ll try that. I love the Guyanan twist to the dish, as I loved my short visit to Guyana many years ago. Merry Christmas!LikeLike Reply Mel says: February 13, 2018 at 10:23 pm Picnic Pork Shoulder is usually used in this dish.LikeLike Reply AB says: August 16, 2018 at 12:29 am I grew up with this dish as my parents are from Madeira, and I have the following comments:– You can leave the pork in the marinade in the fridge for as long as you like.I have a batch in the fridge that I made 2 months ago. I make in bulk and store in glass preserving jars until needed. The longer you leave it the better it tastes. – DON’T trim the fat. That’s the secret to the dish. In fact, the longer you leave the pork in the marinade, the more the fat softens and melts when you fry. What you’re supposed to do is to put the meat in a pan and the vinegary marinade will be released. Leave it to boil away and when the marinade is evaporated you add the oil to fry the meat to golden. The meat is super tender and tasty. The traditional way is to fry the bread in the fat left in the pan once the meat is cooked and remobed. You can pour some of the marinade over the bread once the bread is nicely fried and let it absorb and cook for a few minutes.LikeLiked by 1 person Reply Diane F says: August 21, 2018 at 4:53 pm This is great information – thank you! I will try some of these tips the next time I make it.LikeLike Reply Roberta Marshall says: February 19, 2019 at 1:51 pm I remember my mom making this but she added lots of sliced onions to hersLikeLiked by 1 person Reply Pingback: Aunty Rita's Guyanese Garlic Pork (With Chicken and Beef Options) - Metemgee