Carne de Vinha d’Alhos – Traditional Madeiran Pork in Garlic & Wine

red wine

🥗Healthier: red wine vinegar

💰Cheaper: white wine

Red wine vinegar adds acidity without the alcohol.

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs provide a leaner option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

bay leaves

💰Cheaper: dried basil

Dried basil can provide a similar aromatic quality.

Begin by marinating the pork shoulder for 2 to 3 days in the refrigerator with dry white wine and white wine vinegar.

Salt the pork shoulder at about 0.6% of its weight before marinating.

After marinating, melt some lard in a pot over moderate heat.

Lightly brown the pork shoulder in the lard, ensuring not to crowd the pan.

Once browned, return the pork to the pot and add the marinade.

Bring the mixture to a boil and let it simmer uncovered for 5 to 10 minutes to cook out the raw alcohol and mellow the vinegar.

Cover the pot and reduce the heat to low, letting it simmer for about an hour until the meat is tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens