Vinho d’Alhos

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🔥 Instructions

1. Marinate the Pork

  • In a large bowl, mix red wine, vinegar, olive oil, garlic, herbs, bay leaves, salt, pepper, and chili flakes.
  • Add pork cubes and stir well to coat.
  • Cover and refrigerate for 3 to 7 days, stirring twice daily to ensure even flavor.

2. Cook the Pork

  • In a hot pan, add a bit of the marinade and a handful of pork. Braise for 15–20 minutes until tender.
  • Remove bay leaves and reserve some sauce for serving.
  • Add olive oil to the pan and cook the pork for another 10 minutes to brown the edges.

3. Serve

  • Spoon reserved sauce over the pork.
  • Serve with boiled potatoes, bolo do caco, or milho frito (fried cornmeal).
  • A side of crusty bread dipped in the sauce is highly recommended.

This dish is especially popular during holidays and family gatherings. It’s also the ancestor of the Indian vindaloo, which adapted the Portuguese marinade with local spices. Want to pair it with a Portuguese wine or add a Madeira-style twist with fried bread and oranges? I can help you build the full experience.

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