Carne de Vinha d’Alhos 

Carne de Vinha d’Alhos is a traditional Portuguese dish known for its rich, aromatic flavors. The dish typically consists of marinated pork that is slow-cooked, making it tender and flavorful. Below, I’ll provide a detailed recipe for Carne de Vinha d’Alhos, including preparation and cooking times, nutritional information, and the equipment you’ll need.

Carne de Vinha d’Alhos 

Ingredients

• 2 pounds (900g) pork shoulder or pork belly, cut into 1-inch (2.5 cm) cubes
• 1 cup (240 ml) white wine
• 1/2 cup (120 ml) red wine vinegar
• 6 cloves garlic, minced
• 1 large onion, finely chopped
• 1/4 cup (60 ml) olive oil
• 2 tablespoons paprika
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 tablespoon ground black pepper
• 1 tablespoon salt
• 2 bay leaves
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/2 teaspoon cayenne pepper (optional, for added heat)
• 2 tablespoons tomato paste
• 1/2 cup (120 ml) water
• Fresh parsley for garnish

Equipment Needed

• Large mixing bowl
• Large resealable plastic bag or covered container (for marinating)
• Large Dutch oven or heavy-bottomed pot
• Wooden spoon or spatula
• Sharp knife and cutting board
• Measuring cups and spoons
• Garlic press (optional)
• Oven (if finishing in the oven)

Preparation Time

• Marinating Time: 12 hours (or overnight)
• Preparation Time: 20 minutes
• Cooking Time: 2 hours

Instructions

1. Prepare the Marinade:
   • In a large mixing bowl, combine the white wine, red wine vinegar, minced garlic, chopped onion, olive oil, paprika, dried oregano, dried thyme, black pepper, salt, bay leaves, ground cinnamon, ground cloves, ground allspice, and cayenne pepper (if using).
   • Stir the mixture well until all the ingredients are thoroughly combined.
2. Marinate the Pork:
   • Place the pork cubes into a large resealable plastic bag or covered container.
   • Pour the marinade over the pork, ensuring that the meat is evenly coated.
   • Seal the bag or container and refrigerate for at least 12 hours, preferably overnight. This allows the flavors to infuse into the pork.
3. Preheat the Oven (if finishing in the oven):
   • Preheat your oven to 325°F (163°C) if you plan to finish cooking the Carne de Vinha d’Alhos in the oven.
4. Cook the Pork:
   • Remove the pork from the marinade and discard the bay leaves.
   • Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a little olive oil if needed.
   • Once the pot is hot, add the marinated pork cubes. Brown the pork on all sides, about 5-7 minutes. You may need to do this in batches to avoid overcrowding the pot.
5. Add the Tomato Paste and Water:
   • Once the pork is browned, stir in the tomato paste and cook for an additional 2 minutes, allowing the paste to caramelize slightly.
   • Add the water and bring to a boil.
6. Simmer the Pork:
   • Reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, or until the pork is tender and the flavors have melded together. Stir occasionally and check for tenderness.
7. Finish Cooking (if using the oven):
   • If you prefer to finish cooking the Carne de Vinha d’Alhos in the oven, transfer the Dutch oven to the preheated oven and cook for 1.5 to 2 hours, or until the pork is tender. Stir occasionally to ensure even cooking.
8. Garnish and Serve:
   • Once the pork is tender and cooked through, remove the pot from heat.
   • Garnish with freshly chopped parsley before serving.
9. Serve with Accompaniments:
   • Carne de Vinha d’Alhos is traditionally served with rice, potatoes, or crusty bread. You can also serve it with a side of vegetables or a simple salad.

Nutritional Information (per serving)

Note: Nutritional values are approximate and can vary based on specific ingredients and portion sizes.

• Calories: 350 kcal
• Protein: 28g
• Fat: 24g
  • Saturated Fat: 8g
• Carbohydrates: 10g
  • Dietary Fiber: 1g
  • Sugars: 2g
• Cholesterol: 100mg
• Sodium: 1000mg

Summary

Preparation Time: 20 minutes
Marinating Time: 12 hours (or overnight)
Cooking Time: 2 hours
Total Time: Approximately 14 hours and 20 minutes (including marinating and cooking)

Equipment Needed:

• Large mixing bowl
• Large resealable plastic bag or covered container
• Large Dutch oven or heavy-bottomed pot
• Wooden spoon or spatula
• Sharp knife and cutting board
• Measuring cups and spoons
• Garlic press (optional)
• Oven (if finishing in the oven)

This hearty and flavorful dish is perfect for special occasions or a comforting family meal. The marination process is key to developing the deep, complex flavors that characterize Carne de Vinha d’Alhos.