Name: Portuguese Pork Alentejana
Prep time: 40 min
Cook time: 40 min
Yield: 6
Ingredients: Dry white wine - 1 ½ cups; Paprika - 1 teaspoon; Salt - 2 ½ teaspoons; Black pepper - ¼ teaspoon; Garlic, peeled and cut in half - 2 cloves; Bay leaf - 1; Pork loin, cut into 1 inch cubes - 2 pounds; Olive oil, divided - 3 teaspoons; Onions, peeled and thinly sliced - 2; Finely chopped garlic - 2 teaspoons; Tomatoes - peeled, seeded and chopped - 2; Crushed red pepper flakes - ¼ teaspoon; Clams in shell, scrubbed - 24 small; Chopped fresh parsley - ¼ cup

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Portuguese Pork Alentejana

1. Dry white wine - 1 ½ cups

2. Paprika - 1 teaspoon

3. Salt - 2 ½ teaspoons

4. Black pepper - ¼ teaspoon

5. Garlic, peeled and cut in half - 2 cloves

6. Bay leaf - 1

7. Pork loin, cut into 1 inch cubes - 2 pounds

8. Olive oil, divided - 3 teaspoons

9. Onions, peeled and thinly sliced - 2

10. Finely chopped garlic - 2 teaspoons

11. Tomatoes - peeled, seeded and chopped - 2

12. Crushed red pepper flakes - ¼ teaspoon

13. Clams in shell, scrubbed - 24 small

14. Chopped fresh parsley - ¼ cup

How to cook deliciously - Portuguese Pork Alentejana

1. Stage

In large bowl, combine wine, paprika, salt and pepper, blend well. Add garlic cloves, bay leaf, and cubed meat, turn meat in marinade to coat pieces. Marinate for 6 hours, turning occasionally.

2. Stage

Drain pork; reserve marinade. Pat cubes completely dry. Discard garlic and bay leaf. Melt 1 teaspoon of oil in large skillet. Add pork cubes, stirring frequently so that the meat colors quickly and evenly. Transfer with slotted spoon to a bowl.

3. Stage

Pour reserved marinade into skillet and bring to a boil over high heat, scraping off any brown particles clinging to the inside of pan. Boil briskly uncovered until marinade is reduced to 1 cup. Pour over pork and set aside.

4. Stage

In 6 to 8 quart pan, heat remaining 2 teaspoons oil; add onion and cook for 5 minutes, stirring frequently until onion is soft but not brown. Add garlic, tomatoes and crushed red pepper. Simmer, stirring constantly for 5 minutes.

5. Stage

Spread the clams, hinged side down, over the tomato sauce; cover the pan tightly and cook over medium to high heat for ten minutes or until clams open. Stir in reserved pork and juices. Simmer for 5 minutes to heat thoroughly. Sprinkle with parsley.