MealMap #42

Pork cut into chunks and steeped for days in a marinade of wine or vinegar with a great deal of garlic, salt, paprika and chilli paste, then cooked in that same liquor until tender and piled onto fried bread. The name translates as "meat of wine with garlic". It is a Christmas dish, and the technique travelled with emigrants to the Pacific and the Caribbean, where it goes by "pickled pork" or "garlic pork". A colonial-era offshoot in South Asia became the curry known as vindaloo.

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