An AMAZING Portuguese dish!
Carne Vinha d’ Alhos Grilled Pork may not mean a whole lot to you unless you know what that is. How about this: a traditional Portuguese dish consisting of pork marinated for several days (4 in this case) in red wine, garlic and spices, then grilled to a tender perfection?
Things to know:
What is Carne Vinha d’ Alhos?
Roughly translated to English: meat of wine with garlic. This traditional Portuguese dish is traditionally served at Christmas in Madeira, an autonomous region of Portugal. It is an archipelago comprising 4 islands off the northwest coast of Africa.
What does red wine do to pork?
It adds acidity which enhances the flavor and tenderness of the pork. Also, the tannins in the wine interact with the fat, creating a richer, more complex flavor and softer texture.
What is the best cut of pork for Carne Vinha d’ Alhos?
To take advantage of the reaction of red wine with the fat as described above, lean cuts such as pork tenderloin are NOT recommended. We recommend Boston butt, pork shoulder or country style ribs.
What are country style ribs?
Coming from the blade end of the pork loin, or butt (not from the rib cage), this cut is flavorful (and economical!) due to more fat and connective tissue content than pork ribs.
The USDA says pork is safe to eat when cooked to 145F. Why cook this to 165F?
Though 145F is safe, to break down the connective tissue in the pork and render the plentiful, flavorful fat, you want a higher temperature. 165F will do that and give you a texture which supports juicy tender slices. 195-205F will produce a texture that is perfect for shredding (or pulling).
How long do the country style ribs take to cook?
It took us about 15 minutes over direct flame on a gas grill on medium high heat to reach 165F internal.
Ingredients:
1 T mustard seeds
1 1/2 cup red wine
1/2 cup red wine vinegar
¼ cup olive oil
10 cloves garlic minced
1 T fresh oregano roughly chopped
1 T fresh thyme roughly chopped
1½ T salt
2 t black pepper
3 lbs country style boneless pork ribs
1. In a heated skillet on medium high heat, toast the coriander, cumin and mustard seeds with the whole peppercorns about 1 minute or until aromatic.
2. In bowl combine red wine, red wine vinegar, ¼ cup olive oil, bay leaves, chopped herbs, garlic, red pepper flakes, toasted seeds and peppercorns, salt and black pepper. Stir to combine.
3. Place the ribs into a large (2 gallon) ziplock bag. Pour in the marinade. Chuck it into the fridge for 4…yes 4 days! Agitate the bag to mix at least once a day. Twice would not hurt.
4. After that 4 day wait, remove the ribs from the bag and reserve the marinade.
5. Season the ribs with salt and pepper and chuck them onto the grill, turning to get a char on all sides and grill until you hit an internal temp of 165F (I know the minimum temp for pork is 145F, but we want to ensure any marbled fat is rendered). Allow the ribs to rest, tented under foil for at least 15 minutes.
6. Remove the bay leaves from the marinade. Place the reserved marinade in a pot on medium heat, bring to a boil, then let simmer for about 15 minutes. Keep this cooked sauce as you can spoon it over your meat or dip your bread into it later.
7. Serve with rice, potatoes, bolo do caco or milho frito! Don’t forget the sauce you reserved. ENJOY!
Equipment used:
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