Pork With Wine And Garlic Carne De Vinho E Alhos Food

PORTUGUESE VINHO D"ALHOS (WINE AND GARLIC MARINADE

PORTUGUESE VINHO d

One of many great recipes and the aroma through the house as mom made the marinade meats.O.M.G. ITS ALL SO GOOD.OUR memories are still passing it on.........

Provided by maria maxey

Time 15m

Number Of Ingredients 8

Ingredients

3 to4 clove fresh garlic
1 Tbsp portuguese paprika
1 tsp coarse salt or to taste
6 black peppercorns
1 Tbsp portuguese olive oil
1 c red (or white wine or equal amounts of both.
this marinade is for chicken,pork,beef.
1 Tbsp fresh minced crushed red pepper.

Steps:

1. USING your chef knife (or any knife,smash the garlic cloves,and finely chopped. ADD all dry ingredients ,one at a time.
2. BLENDING well,Drizzle 1 tablespoon olive oil . RUB,RUB the meat with the spices mixture,and place in a nonreactive dish.
3. POUR the wine over the meat to partially or entirely cover it, depending on the recipe. MARINATE the meat, turning occasionally, for several hours.ITS best to marinade over night,in the refrigerator. VAVO'S LIDIA VINHO d'ALHOS1/7/2012

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

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