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

pork shoulder

🥗Healthier: chicken

💰Cheaper: pork loin

Chicken is leaner, while pork loin is more affordable.

white wine

🥗Healthier: low-sodium chicken broth

💰Cheaper: apple cider vinegar

Broth adds flavor without alcohol, while vinegar is cost-effective.

Minced 1 tablespoon of fresh oregano and fresh thyme using a knife.

Minced roughly 10 cloves of garlic and added to a Ziploc bag.

Toasted black peppercorns, coriander seed, cumin seed, and mustard seed in a skillet over medium heat until fragrant, about 1 minute.

Added the toasted seeds to the Ziploc bag along with 6 bay leaves, coarse sea salt, black pepper, 1/4 cup of olive oil, 1/2 cup of red wine vinegar, and 1 1/2 cups of red wine.

Sealed the bag and shook it to mix all the ingredients well, ensuring the marinade was combined.

Added 3 lbs of country-style pork ribs to the bag, pressed out the air, and sealed it again to ensure the pork was covered in the marinade.

Placed the bag in the fridge to marinate for 4 days, agitating it daily to mix the marinade.

On the day of grilling, removed the pork from the marinade and noted its deep purple color and aroma.

Grilled the marinated pork ribs until they reached an internal temperature of 165°F.

Reserved the marinade and simmered it on the stove while grilling the pork ribs.

After grilling, brought the pork inside for tasting and judgment.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens