Great recipe and nice video! After 20 years I had a sudden craving for the mystery pork my Madeiran grandad used to marinate for weeks on end in the garden shed every year and found it here. Tastes just like I remember, thanks for helping bring back the memory!
Thank you, my mom told me that’s where her mom kept her pork- in a shed, in a covered clay pot unrefrigerated. I’m guessing the vinegar helps prevent any spoilage.
I too have been looking for this recipe for many years. My father-in-law and mother-in-law were from Madeira and passed away and unfortunately I never wrote the recipe down. I can’t wait to try your recipe. The one thing my mother-in-law marinated with the pork was turnips. It was always a big treat to have this every Christmas. Thank you for sharing the recipe.
This was one of my favorite dishes growing up. My Portuguese grandmother would make this for New Years Day, we'd be celebrating her birthday that day, and she would also make it for Easter. Grandma's mother and grandparents were from Sao Miguel. The family always got together for those two days. Your recipe looks easy enough, I may try to make it.
@@mannyrodrigues5786 Thank you, you’re right. When I made the video I just did not have a bottle of Madeira wine. But you’ll be happy to know I made the dish last night for my family we used the Madeira wine to deglaze the pan and to drink along with some homemade wine from my uncle. Cheers, merry Christmas
A coworker referred me here to check “authenticity” and apparently you knew my Grandma, because this is pretty much her recipe (she was born in Madeira). And yeah, she’d marinate her pork chunks on the counter for days and days on end. The only difference is in her final prep; she’d brown the meat in lard and then add some of the marinade, simmering to reduce. This dish is the flavor of my youth.
Vim ver a cozinha original portuguesa de Vindaloo. Porque estamos fazendo isso há muito tempo. Por isso, achei necessário entender as mudanças na receita que estavam sendo feitas na jornada de Portugal para Kerala. Mas quando cheguei aqui, não consegui encontrar a receita. Alguém pode me ajudar.👍🔔
When you use a marinade or brine there is more salt in the solution then in the pork. Because of this salt penetrates into the pork (via diffusion), and because there is now higher concentration salt in the pork water from the marinade is drawn into the pork. So basically anytime you use a brine or marinade that has salt in it you are drawing more moisture into the meat and thus the meat stays juicier.
@@JustCookwithMichael if the meat in marinating for longer then a day how is it still fresh and not ruined? when met is left in my fridge opend for longer then a day it starts to discolor and go bad.
I would start by adding a little more extra virgin olive oil, extra-virgin olive oil has very low acidity and can balance out some of that acid taste. Another option is to use a little bit of baking soda, which is very alkaline and will neutralize some acid. If you decide to use baking soda go very slow when making adjustments. Something like a quarter teaspoon at a time. Try to sprinkle it on top as evenly as possible and mixing it up well and give it at least five minutes before adding any more. (using baking soda is very tricky and if you use too much it could leave a weird taste)
I see nothing wrong in using utensils to stir the meat into the marinade. Each time he stirs it he leaves skin cells in that marinade especially with the vinegar. Turns my stomach a bit.
Great recipe and nice video! After 20 years I had a sudden craving for the mystery pork my Madeiran grandad used to marinate for weeks on end in the garden shed every year and found it here. Tastes just like I remember, thanks for helping bring back the memory!
Thank you, my mom told me that’s where her mom kept her pork- in a shed, in a covered clay pot unrefrigerated. I’m guessing the vinegar helps prevent any spoilage.
I too have been looking for this recipe for many years. My father-in-law and mother-in-law were from Madeira and passed away and unfortunately I never wrote the recipe down. I can’t wait to try your recipe. The one thing my mother-in-law marinated with the pork was turnips. It was always a big treat to have this every Christmas. Thank you for sharing the recipe.
HI thanks only note I have is use French bread and slice it and fry it ontop of meat !! yummy
This was one of my favorite dishes growing up. My Portuguese grandmother would make this for New Years Day, we'd be celebrating her birthday that day, and she would also make it for Easter. Grandma's mother and grandparents were from Sao Miguel. The family always got together for those two days. Your recipe looks easy enough, I may try to make it.
Let me know how it turns out! If you have any questions when making it, feel free to leave them in the comments, I will do my best to answer them.
Thanks again for this recipe Michael! Made it twice last year and I am making it again this Xmas. Seasons greetings from Cambridge UK. Colin
That’s fantastic! Love to hear that the recipe was successful for you. 🍻
Thank you. I have the ingredient list in the description section under posted video. I will also add the instructions today.
Hi I'm from Madeira but ur maken carne de vinho' alhos but 7 should drink is Madeira wine not vinho do porto
@@mannyrodrigues5786 Thank you, you’re right. When I made the video I just did not have a bottle of Madeira wine. But you’ll be happy to know I made the dish last night for my family we used the Madeira wine to deglaze the pan and to drink along with some homemade wine from my uncle. Cheers, merry Christmas
Love the video and I am going to make this it looks amazing . Do you post the written recipe to follow as well ?
justcookwithmichael.com/recipes/carne-vinha-d-alhos-pork-marinated-in-garlic-and-wine/
You can find all the written recipes on my website at justcookwithmichael.com/recipes
A coworker referred me here to check “authenticity” and apparently you knew my Grandma, because this is pretty much her recipe (she was born in Madeira). And yeah, she’d marinate her pork chunks on the counter for days and days on end. The only difference is in her final prep; she’d brown the meat in lard and then add some of the marinade, simmering to reduce. This dish is the flavor of my youth.
Thank you, I also loved my Voa's carne vinha d alhos. I wish she wrote down the recipe. I had to do the best i could from memory and asking my mom.
"...apparently you knew my Grandma..." I love that reply. 😊
Vim ver a cozinha original portuguesa de Vindaloo. Porque estamos fazendo isso há muito tempo. Por isso, achei necessário entender as mudanças na receita que estavam sendo feitas na jornada de Portugal para Kerala. Mas quando cheguei aqui, não consegui encontrar a receita. Alguém pode me ajudar.👍🔔
How do you keep the pork juicy after having had it in the marinade for three days?
When you use a marinade or brine there is more salt in the solution then in the pork. Because of this salt penetrates into the pork (via diffusion), and because there is now higher concentration salt in the pork water from the marinade is drawn into the pork. So basically anytime you use a brine or marinade that has salt in it you are drawing more moisture into the meat and thus the meat stays juicier.
@@JustCookwithMichael if the meat in marinating for longer then a day how is it still fresh and not ruined? when met is left in my fridge opend for longer then a day it starts to discolor and go bad.
Could I make this in an Instapot?
Yes, you can make it in a insta pot.
Really enjoying your TH-cam videos but I do have a question. What can you do if the sauce turns out to be a little too much of a vinegar taste?
I would start by adding a little more extra virgin olive oil, extra-virgin olive oil has very low acidity and can balance out some of that acid taste. Another option is to use a little bit of baking soda, which is very alkaline and will neutralize some acid. If you decide to use baking soda go very slow when making adjustments. Something like a quarter teaspoon at a time. Try to sprinkle it on top as evenly as possible and mixing it up well and give it at least five minutes before adding any more. (using baking soda is very tricky and if you use too much it could leave a weird taste)
Could you do this with chicken ?
Yes you can.
Hero !
I see nothing wrong in using utensils to stir the meat into the marinade. Each time he stirs it he leaves skin cells in that marinade especially with the vinegar. Turns my stomach a bit.
Michael did you know this is where vindaloo originated? Vin dalho. It was amended when the Portuguese got to goa.
Hi Gregg, yes. I have a video on vindaloo and its historical relation to Carne Vinha d’ Alhos. th-cam.com/video/O0mx1FX1lh8/w-d-xo.html
@@JustCookwithMichael oh cool Michael I'll give it a watch 😁