Sunday, May 11, 2008

Portuguese Dish for Our Lady of Fatima

May 13 is the Optional Memorial of Our Lady of Fatima, the anniversary of the first apparition of Our Lady to Lucia, Jacinta, and Francisco at Fatima, Portugal in 1917. Portuguese food would be a nice addition to a meal. My husband's family is Portuguese and Carne Vinho de Alhos (meaning meat in wine and garlic) is a favorite of theirs. It is meat, commonly pork, marinated in a spicy garlic vinegar marinade and is quite delicious. This is his grandmother's recipe.

Carne Vinho de Alhos
We use country style pork spare ribs but lean pork chops can be used. 1 part red wine vinegar to 2 parts water is the liquid base. For 2 1/2 pounds of meat we have used 1 cup vinegar & 2 cups water.

lots of garlic crushed
1 tsp. cumin
1 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
salt & pepper to taste

Add spices to vinegar/water mixture. Mix liquid and add meat. The meat in the marinade should ideally set in the refrigerator for 2 days before cooking to soak up seasonings according to my in-laws. This is optimal but could be marinated shorter time. Bake at 375 degrees until cooked through - time will vary by quantity. Pour off drippings and grease at least once during cooking. The finished meat should be without liquid, but not dry. For larger quantities of meat increase water, vinegar, and spices.
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  1. Thanks for this post, it sounds delicious! I will let you know wehn I get to try it.

  2. This sounds really good!! Would you bake it covered or uncovered?

  3. Erin,
    We bake it covered, so that it doesn't get too dry. But as I mentioned inteh psot, the drippings do need to be drained off once during the baking time.