Carne de vinha d'alhos ("meat of wine with garlic") is a Portuguese dish prepared using a marinade of salt, paprika, chili paste, wine or vinegar, and garlic.

[1][2][3] Originating in Minho, it is traditionally served at Christmas time in Madeira.

[4] Vinha d'alhos was taken by people from Portugal and its archipelagos Madeira and the Azores to Hawaii in the late 1800s.

In Trinidad and Tobago and Guyana, where it was introduced in the early 19th century, it is also known as "garlic pork" or calvinadage.

[1][2][3] In Goa, the dish is called vindalho, closer to its Portuguese counterpart, and is likewise usually made with pork.