By eatmundo · August 4, 2026
🇵🇹AI-generated imageSame ingredients, elsewhere in the world
6 matchesDishes from other countries' kitchens, made from the same core ingredients as Carne de Vinha d'Alhos. The percentage is the share of ingredients the two recipes have in common.
Fabes con Almejas (Asturian Beans with Clams)In Spain · same ingredients· Same technique56%
Cordero Asado (Traditional Spanish Roast Lamb)In Spain · same ingredients56%
Polenta with Salted Cod (Polenta e Baccalà)In Italy · same ingredients56%
The precursor to the famous Hawaiian dish, this is a tangy, marinated pork dish that delivers deep umami flavors. It relies on a long soak in a garlic-rich wine bath to achieve its signature tender profile.
According to eatmundo's ingredient comparison, the closest dish to Carne de Vinha d'Alhos from another cuisine is Fabes con Almejas (Spain): the two share 56% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Cut 1kg of pork shoulder into 2cm cubes.
- 2
In a large ceramic bowl, combine the pork with 4 crushed garlic cloves, 2 bay leaves, 1 tbsp pimentão paste, 200ml white wine, 100ml white wine vinegar and 12g salt.
- 3
Cover the bowl tightly and refrigerate for at least 8 hours, ideally overnight, to allow the acids to tenderize the pork.
- 4
Heat 100ml olive oil in a heavy-bottomed pan over medium-high heat.
- 5
Lift the pork out of the marinade, reserving the liquid with the garlic and bay leaves, and pat the meat dry. Sear it in batches until browned on all sides, 8 minutes in total.
- 6
Add the 3 sliced onions to the pan and sauté until translucent.
- 7
Pour the reserved marinade into the pan and scrape the bottom with a wooden spoon to deglaze the flavorful brown bits.
- 8
Cover and simmer on low heat for 35 minutes. Uncover and simmer for 10 more minutes, until the sauce reduces to a glossy, dark glaze.
- 9
Serve immediately while piping hot with crusty bread for dipping.
Frequently Asked Questions
What is Carne de Vinha d'Alhos?
Carne de Vinha d'Alhos is a Portuguese dish of pork marinated in wine vinegar, white wine, garlic, bay leaf and pimentão paste. It is typically served as a hearty main course and is a staple of regional cuisine, often prepared for festive gatherings.
Can I use beef instead?
Pork shoulder is the traditional choice. A beef stewing cut can be used, but the simmering times in this recipe are for pork shoulder.
What is pimentão paste?
It is a Portuguese red bell pepper paste that adds a deep, sweet, and smoky flavor profile.
How long should I marinate it?
At least 8 hours is mandatory for the meat to fully absorb the wine acidity and garlic flavors.
Should I add water?
No, the wine and onion juices should be sufficient to cook the meat; adding water will dilute the flavor.
🇵🇹AI-generated image
