Pork, Alentejo Style - Carne De Porco à Alentejana
From gourmetana 14 years ago
- 1 hour to make
- Serves 4
This dish has become widely known all over my country. The clams and pork make an unusual but rich and exciting combination, and foreign visitors to Portugal find it very appetizing. The shellfish should be bought still alive or frozen, being opened in the prepared sauce. Read more Keep the shells, as they give the dish its exotic appearance. If the clams are bought already cooked, you miss out on this but the recipe can still be attempted quite successfully. See less
Ingredients
- 2 lb loin of pork, cut into 1 inch cubes shopping list
- 1 large onion, finely chopped shopping list
- 1 cup white wine shopping list
- 3 cloves garlic, finely chopped shopping list
- 2 sprigs of parsley, chopped shopping list
- 1 tsp paprika shopping list
- 1 tsp concentrated tomato paste shopping list
- 4 oz lard shopping list
- 2 tbsp olive oil shopping list
- 1 1/2 lb clams shopping list
- 1 clove shopping list
- 1 bay leaf shopping list
- salt and pepper shopping list
- 4 or 5 potatoes, cut into 1 inch cubes shopping list
- oil to fry shopping list
How to make it
- Prepare a marinade with the wine, garlic, paprika, salt, pepper, bay leaf and clove. Stand the meat in this for 4 or 5 hours.
- Drain the meat and fry gently in the melted lard, until golden brown all over.
- Strain the marinade and add to the pan. Cover and boil with the meat until it is tender and the sauce reduced by half.
- Meantime, make anouther sauce with the tomato paste, oil, onion, parsley, salt and pepper, simmering it all for 6 to 8 minutes. Place the clams in this over low heat.
- The clams should be open after a couple of minutes. Remove those which do not open and discard.
- Deep fry the potato cubes until they are golden brown. Add the potatoes to the meat pan.
- Shake the pan and transfer the clams to the top of the meat. Cover. Boil gently for 3 minutes and serve in the same pan.
The Rating
Reviewed by 1 people-
Que bom! MUITO OBRIGADA for your version of my favorite Portuguese dish!! I'll be making this tomorrow as the main part of an all-Portuguese meal for a special someone's birthday.
rhianna
in loved it
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We loved this! I quadrupled the sauce because I like to have plenty of it to soak up with crusty Euro bread. We also had a meal using the cubed fried potatoes instead of bread. (Either way is typical in Portugal.) I used hot Hungarian paprika, as my ...more
rhianna
in loved it
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