Entree: Portugal – Madeira – Carne de Vinho e Alhos (Pork marinated in wine and garlic, braised and pan-fried in its flavorful marinade)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Additional 4 hrs

Total 4 hrs 30 min

Ingredients

- 2 lb (900 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 1 cup (240 ml) dry Madeira wine
- 6 cloves (about 18 g) garlic, crushed or finely chopped
- 1 tbsp (15 ml) white wine vinegar
- 1 tsp (5 g) coarse salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (3 g) sweet paprika
- 2 bay leaves
- 2 tbsp (30 ml) olive oil (or lard) for frying
- 1/2 cup (120 ml) chicken or pork stock (optional, for braising)
- 1 tbsp (15 ml) chopped fresh parsley for garnish (optional)

Instructions

1. Marinate the pork: in a non-reactive bowl combine the pork cubes, Madeira wine, crushed garlic, white wine vinegar, 1 tsp (5 g) salt, 1 tsp (2 g) pepper, paprika and bay leaves. Cover and refrigerate for at least 4 hours or preferably overnight to develop flavor.
2. Drain and reserve: remove the pork from the marinade and reserve the marinade. Pat pork dry with paper towels.
3. Brown the pork: heat 2 tbsp (30 ml) olive oil in a heavy skillet or Dutch oven over medium-high heat. Add pork in batches so pieces brown without steaming, about 3–4 minutes per side. Remove browned pork and set aside.
4. Deglaze and braise: return all pork to the pot, pour in the reserved marinade and add 1/2 cup (120 ml) stock if using. Bring to a simmer, reduce heat to low, cover and braise gently until pork is tender, about 30–40 minutes.
5. Reduce and finish: remove the lid and increase heat to medium-high to reduce the sauce until slightly thickened. For a more caramelized finish, continue to cook uncovered, stirring occasionally, until the liquid clings to the pork and begins to brown, about 5–10 minutes.
6. Serve: adjust seasoning with salt and pepper to taste, discard bay leaves, sprinkle with chopped parsley if desired, and serve hot with boiled potatoes, steamed vegetables or crusty bread.