1/2 Photos of Portuguese Pork With Wine and Garlic (Carne De Vinho E Alhos)
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.
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- 1With a sharp knife, debone and remove all of the rind from the meat,
- 2leaving the white fat, and discarding the rind. Cut into chunks.
- 3Combine the pork, wine, vinegar, garlic, marjoram and salt in a non-reactive bowl and marinate in the refrigerator for 5-6 days.
- 4Transfer 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.
- 5Transfer the meat to a platter.
- 6Moisten 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.
- 7Arrange the bread on a serving platter, top with the meat.
- 8Serve hot.
- 9Can be re-heated in a frying pan for breakfast!
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Nutritional Facts for Portuguese Pork With Wine and Garlic (Carne De Vinho E Alhos)
Serving Size: 1 (165 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 311.3
- Calories from Fat 18
- Total Fat 2.0 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 6187.1 mg
- Total Carbohydrate 61.1 g
- Dietary Fiber 2.9 g
- Sugars 4.3 g
- Protein 12.7 g
The following items or measurements are not included: