 Served over bread | |
| Alternative names | Vinha d'alhos, vina dosh, vinyoo dalyge, pickled pork, garlic pork, calvinadage |
|---|---|
| Type | Stew |
| Course | Entree |
| Place of origin | Portugal |
| Region or state | Madeira,Azores |
| Associatedcuisine | Portuguese cuisine |
| Serving temperature | Hot |
| Main ingredients | Pork,garlic,wine,vinegar,paprika |
| Variations | Torresmos |
| Similar dishes | Vindaloo,adobo |
Carne de vinha d'alhos ("meat of wine with garlic") is aPortuguese dish prepared using a marinade of salt,paprika,chili paste,wine orvinegar, andgarlic.[1][2][3] Originating inMinho, it is traditionally served atChristmas time in Madeira.[4]
Vinha d'alhos was taken by people from Portugal and its archipelagosMadeira and the Azores toHawaii in the late 1800s.[5][6] In the Americas, it is known as "pickled pork" or "vinyoo dalyge". InTrinidad and Tobago andGuyana, where it was introduced in the early 19th century, it is also known as "garlic pork" orcalvinadage.
The curry dishvindaloo is an Indian interpretation ofcarne de vinha d'alhos, which was introduced in the early 16th century to the formerPortuguese colony ofGoa inPortuguese India.[1][2][3] In Goa, the dish is calledvindalho, closer to its Portuguese counterpart, and is likewise usually made with pork.
