Carne de vinha d'alho (pork in wine-garlic sauce)
December 12th, 2018 | main dishes
We remember this dish as a very special Christmas dinner on Madeira island. It is already a few years back, we had booked very spontaneously. Arriving on the 24th of December, without any restaurant reservation for the holidays. Just following our noses at Christmas day we ended up in a small fisherman bar near to Maddalena do Mar. The tiny bar was packed. We were the only tourists. There was no menu, and apparently only one single dish. “Christmas dinner”, they told us.
Because understanding was difficult they took me into the kitchen and the chef – with bright eyes – held a pan and a fork under my nose. It was a duel of scents! Wine, onions and lots of garlic – I can’t imagine the Portuguese cuisine without it. In this dish, which is traditionally cooked for Christmas, all of this is combined with marinated pork and the wonderful aroma of citrus fruits… I tried and loved it. Our hosts were happy: “Feliz Natal!”
But of course Carne vinho e alhos is quite excellent all year round. Instead of toasted bread as in the recipe, even Bolo de Caco, the typical bread of Madeira, fits perfectly. If you like it slightly rustic you can also use belly bacon instead of the fillets of pork.
Pork in wine-garlic sauce (Carne vinho e alhos)
(4 – 6 servings – Attention: you need 2 – 3 days for marinating the meat)
Leave me a message
Frankfurt book fair: Captain’s Dinner cooked on stage of the Gourmet Gallery!
„Too good for the bin“ is a German campaign against food waste. Health food magazine „Schrot & Korn“ [whole grain & corn] made a competition in their September issue: Topic was the use of old or stale bread. The authors of the two best recipes had been invited to visit this year’s book fair in Frankfurt to cook their recipes in the show kitchen of the „Gourmet Gallery“ together with bio-leading chef Christian Kolb. I won this trip with my recipe of an onion bread soup!read more
Christmas “Schokoli” with tonka bean
Christmas “Schokoli” are chocolate cookies of my childhood. We made them every Advent season. I refined my mother’s recipe with a bit of tonka bean. This is how the small, tender chocolate balls taste even better! And somehow even more Christmassy!read more
Oriental meatballs with kale and yoghurt dip
One last time kale this season! A delicious – and healthy – yoghurt dip with kale and lots of fresh herbs – with spicy meatballs. If this is not a simple and really delicious, oriental-flavored meal!read more