Carne de vinha d'alhos

Carne de vinha d'alhos (English: Meat in garlic marinade) is a Portuguese dish categorized according to mode of preparation as an adobo. The name means 'meat in garlic marinade',[1] the meat usually being pork or rabbit. Garlic, bay leaves, whole cloves, thyme, paprika, white pepper, hot red pepper paste, salt and vinegar or wine are the most common ingredients used to marinate the meat in Madeira and the Azores islands. It is traditionally served at Christmas time in Madeira.[2]

Vinha d'alhos was taken by people from the Portuguese islands of Madeira and the Azores to the Americas where it is known as "pickled pork" or "vinyoo dalyge". It is also known as "garlic pork" in Trinidad and Tobago (and "calvinadage" there) and Guyana where it was introduced in the early 19th century.

The curry dish vindaloo is an Indian interpretation of carne de vinha d'alhos, which was developed in the former Portuguese colony of Goa in Portuguese India. In Goa, the dish is called vindalho, closer to its Portuguese counterpart.