Portuguese Pork With Wine and Garlic (Carne De Vinho E Alhos)

Total Time
Prep 144 hrs
Cook 2 hrs

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.

Ingredients Nutrition


  1. With a sharp knife, debone and remove all of the rind from the meat,
  2. leaving the white fat, and discarding the rind. Cut into chunks.
  3. Combine the pork, wine, vinegar, garlic, marjoram and salt in a non-reactive bowl and marinate in the refrigerator for 5-6 days.
  4. 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.
  5. Transfer the meat to a platter.
  6. 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.
  7. Arrange the bread on a serving platter, top with the meat.
  8. Serve hot.
  9. Can be re-heated in a frying pan for breakfast!
Most Helpful

A very different and delicious way to dress-up pork! We especially enjoyed the combination of warm, crispy bread with the wonderful pork. The orange was much more than a garnish as it lent it's juices to the overall dish. A nice taste of Iberia! With minimal prep time and a bottle of the same wine we marinated the pork in, it proved to be an easy and relaxing dinner for a work night. Thanks TXGriifLover! Made for Ali Baba's Babes for ZWT5.

Acerast May 21, 2009

This recipe is absolutely authentic !!! - have been looking for a good portuguese pickled pork recipe & this is it !!!

OldSouthernGal June 01, 2012

This recipe is not authentic. Pork Picnic Shoulder Roast is used for this traditional recipe. It has a thick rind and a large bone. Your butcher can get it for you easily. Only ingredients needed are pork, wine, vinegar, salt, red cayenne peppers, garlic, little marjoram and bread.

Chef mmmm December 17, 2009