Recipes
Madeiran Marinated Pork
Serves 4
| Prep Time: 10
| Cook Time: 15
| Total Time: 45 mins to overnight
You may need: Portuguese Allspice
Discover The Recipe
The Portuguese island of Madeira sits off the Northwest coast of Africa between the mainland and the Canary Islands. Known for its warm climate and it's namesake wine, Madeirans also eat well having a bounty of seafood, fresh vegetables, and farms. This recipe for Madeiran Marinated Pork, known locally as Carne Vinha d'alhos, is a traditional dish served often around Christmas holidays and family gatherings.
Tender cubes of pork loin or rabbit are marinated in an adobo style sauce of garlic, spices, wine, vinegar, and salt. This results in a flavor-packed dish with minimal effort. For best results, plan ahead and marinate the meat overnight, although you can do a quick marinade in ~30 mins. Serve with garlic toast, crusty bread, or rice and garnish with fresh herbs. If you don't eat pork, substitute in beef or chicken.
Ingredients
2 lbs pork shoulder or tenderloin, cubed
1 cup red wine vinegar
1 cup dry white wine
10 garlic cloves, diced
2 Tbsp Piquant Post Portuguese Allspice
1 Tbsp Kosher salt
2 Tbsp olive oil
6-8 slices French bread/baguette (optionally toasted)
½ tsp red pepper flakes (optional)
Notes
If using pork shoulder, trim excess fat before cubing.
The traditional Portuguese recipe called Carne de Vinha D'Alhos is typically marinated for the 3 days for maximum flavor. We think this is overkill. You can get fantastic flavor overnight. So, plan ahead and prep this dish the night before for top results. You can also marinate in as little as 30-45 mins and still get good results.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
Instructions
Cut pork into 2 inch cubes. Season with Portuguese Allspice, red pepper flakes, and salt. Place seasoned pork in a large zipper bag with red wine vinegar, white wine and garlic. Toss to coat. Then, refrigerate and marinate overnight (or, for a minimum of 30 mins if in a hurry).
Heat a large cast iron skillet or pan on Med-High. Add olive oil. Drain liquid from pork then add meat to the hot skillet, and cook for 2-3 minutes a side, until browned and cooked through (about 12-15 mins).
Once the meat is cooked, toast sliced bread in the remaining oil and fat and in the pan.
Garnish with parsley and serve with crusty bread (or with potatoes, rice, or fresh salad).
Alternatives & Substitutions
We’ve created a magical spice blend we call ‘Portuguese Allspice’ that pays homage to Portugal’s former empire that brought spices back from all corners of the globe. This blend is something you can substitute into just about any savory recipe calling for paprika, as a delightful upgrade.
Tired of hamburgers? Try using our allspice blend to make this classic Portuguese Bifana Pork Sandwich or our delicious Portuguese Roast Chicken.
Vegetarians: our vegan chef has come up with this dreamy nod to Portuguese seafaring culture. Try making the Portuguese Sea Vegetable Chowder recipe instead. Another must-try recipe with this fantastic spice is our Acorda de Alentejano recipe!
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Madeiran Marinated Pork
Serves
4
Prep Time
10
Cook Time
15
Total Time
45 mins to overnight
Piquant Post spice you'll need: Portuguese Allspice
Ingredients
2 lbs pork shoulder or tenderloin, cubed
1 cup red wine vinegar
1 cup dry white wine
10 garlic cloves, diced
2 Tbsp Piquant Post Portuguese Allspice
1 Tbsp Kosher salt
2 Tbsp olive oil
6-8 slices French bread/baguette (optionally toasted)
½ tsp red pepper flakes (optional)
Instructions
Cut pork into 2 inch cubes. Season with Portuguese Allspice, red pepper flakes, and salt. Place seasoned pork in a large zipper bag with red wine vinegar, white wine and garlic. Toss to coat. Then, refrigerate and marinate overnight (or, for a minimum of 30 mins if in a hurry).
Heat a large cast iron skillet or pan on Med-High. Add olive oil. Drain liquid from pork then add meat to the hot skillet, and cook for 2-3 minutes a side, until browned and cooked through (about 12-15 mins).
Once the meat is cooked, toast sliced bread in the remaining oil and fat and in the pan.
Garnish with parsley and serve with crusty bread (or with potatoes, rice, or fresh salad).
Notes
If using pork shoulder, trim excess fat before cubing.
The traditional Portuguese recipe called Carne de Vinha D'Alhos is typically marinated for the 3 days for maximum flavor. We think this is overkill. You can get fantastic flavor overnight. So, plan ahead and prep this dish the night before for top results. You can also marinate in as little as 30-45 mins and still get good results.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
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