Portuguese Pork with Wine and Garlic Carne De Vinho E Alhos
Immerse yourself in the bold, rustic flavors of Portugal with this traditional dish, Portuguese Pork with Wine and Garlic (Carne de Vinho e Alhos). Tender cubes of pork shoulder are marinated overnight in a vibrant blend of dry white wine, red wine vinegar, garlic, smoked paprika, and cumin, infusing each bite with a rich depth of flavor. The slow simmering process ensures melt-in-your-mouth meat bathed in a fragrant, savory sauce that's perfect for pairing with crusty bread, rice, or boiled potatoes. With its simple yet aromatic marinade and perfectly balanced spices, this classic Portuguese recipe brings authentic, comforting flavors right to your kitchen. Garnished with fresh parsley for a burst of color and freshness, it’s a must-try for lovers of bold and hearty cuisine.
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Recipe Information
Ingredients
- 900 grams Pork shoulder (cut into 1.5-inch cubes)
- 250 ml Dry white wine
- 6 cloves Garlic cloves (minced)
- 2 leaves Bay leaves
- 2 tablespoons Red wine vinegar
- 2 teaspoons Smoked paprika
- 1 teaspoon Ground cumin
- 2 teaspoons Salt
- 1 teaspoon Freshly ground black pepper
- 3 tablespoons Olive oil
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
In a large mixing bowl, combine the minced garlic, white wine, red wine vinegar, smoked paprika, cumin, bay leaves, salt, and black pepper to create the marinade.
Add the pork cubes to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 12 hours or overnight to allow the flavors to develop fully.
When ready to cook, remove the pork from the marinade and pat it dry with paper towels. Reserve the marinade for later use.
Heat the olive oil in a large skillet or heavy-bottomed pot over medium-high heat. Sear the pork cubes in batches until they are browned on all sides. Remove the pork from the skillet and set aside.
Reduce the heat to medium and add the reserved marinade to the skillet. Allow it to simmer for 3-4 minutes to deglaze the pan and cook off the raw wine taste.
Return the browned pork to the skillet and reduce the heat to low. Cover and let the pork gently simmer for 45-60 minutes, stirring occasionally, until it becomes tender and the sauce thickens slightly.
Remove the bay leaves and adjust the seasoning with additional salt or pepper if necessary.
Transfer the pork and sauce to a serving dish. Garnish with freshly chopped parsley.
Serve hot with crusty bread, boiled potatoes, or rice to soak up the flavorful sauce.
Nutrition Facts
Calories |
717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 1124 mg | 49% | |
| Total Carbohydrate | 4.4 g | 2% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 0.9 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 738 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
