Carne de porco vinha d’alhos is a dish typical of Madeira and loved by everyone on the island, very much present on local tables, above all at Christmas.
Method
Cut the meat into cubes and leave it to marinate for two days with the wine, the vinegar, the garlic cloves, the savory and the bay leaf torn into pieces, salt and pepper. On the day you cook it, sweat the onion in the lard. Add the meat and the marinade. Halfway through cooking, add the peeled potatoes and let them cook.
You can also fry the meat with the marinade and serve it with slices of house bread fried in the same fat. It can be served with peeled potatoes cooked the same way and with vegetables. We serve ours with fried cornmeal and chips.
Ingredients
1 kg de lombo de porco
(ou entremeada)
2 dentes de alho
1 folha de louro
1 ramo de segurelha
2 dl de vinho branco
1 dl de vinagre
sal e pimenta da terra
1 cebola
2 colheres de sopa de banha
750 g de batata miúda
Sugestão
Pode servir como prato principal ou em sandes com bolo do caco