Portuguese - Carne De Vinho E Alhos
Carne de vinha d'alhos (English: Meat in garlic marinade) is a Portuguese dish categorized according to mode of preparation as an adobo.
The name means 'meat in garlic marinade', the meat usually being pork or rabbit. Garlic, bay leaves, whole cloves, thyme, paprika, white pepper, hot red pepper paste, salt and vinegar or wine are the most common ingredients used to marinate the meat in Madeira and the Azores islands. It is traditionally served at Christmas time in Madeira.
Vinha d'alhos was taken by people from the Portuguese islands of Madeira and the Azores to the Americas where it is known as "pickled pork" or "vinyoo dalyge". It is also known as "garlic pork" in Trinidad and Tobago (and "calvinadage" there) and Guyana where it was introduced in the early 19th century.
The curry dish vindaloo is an Indian interpretation of carne de vinha d'alhos, which was developed in the former Portuguese colony of Goa in Portuguese India. In Goa, the dish is called vindalho, closer to its Portuguese counterpart.
Carne De Vinho E Alhos
Trinidad and Tobago
Carne De Vinho E Alhos
INGREDIENTS:
5 pounds pork belly (and ribs) cut into 3-inch cubes
2 cups fresh oregano
10 scotch bonnet peppers
2 ounces peeled garlic
Salt, to taste
White vinegar
Oil, for frying
1 glass jar large enough for pork and ingredients to soak
DIRECTIONS:
Wash pork in clean dry bowl using white vinegar, not water. Do not let water get into contact with pork. Repeat and then place in a clean, dry colander to drain.
Add while garlic cloves to a medium-sized bowl.
Halve scotch bonnet peppers and remove the pith and seeds and add to garlic. (Leave the seeds if you prefer pepper).
Strip oregano off from stems and add to garlic and scotch bonnet peppers.
Mix garlic, oregano and peppers with just enough white vinegar to cover the ingredients. Then, add salt to taste and mix.
Using a clean and dry spoon, layer the bottom of the jar with garlic seasoning and then, add a layer of pork on top of the seasoning. Repeat this process until all pork and seasoning is used.
Add vinegar to jar and ensure the pork is covered so that the pickling process can properly take place.
Seal jar tightly to avoid air from getting into it.
Let pork soak for five to seven days before cooking. (After this time, the meat can be drained of the vinegar and refrigerated for up to 1 month or placed in air tight freezer bags and frozen for up to three months.)
After five days, the pork is ready to fry.
Place pot on medium heat. Add two tablespoons of oil.
Drain pork to remove liquid before frying. Fry until cooked through, about 15 to 30 minutes.