Carne de Porco à Alentejana (Pork in the style of Alentejo)
Carne de Porco à Alentejana (Pork in the style of Alentejo) is a traditional Portuguese recipe for a stew of pork and clams in a red pepper paste base served on a bed of potatoes. The full recipe is presented here and I hope you enjoy this classic Portuguese dish of: Carne de Porco à Alentejana.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic and very traditional pork and shellfish dish from the Alentejo region of Portugal.
Ingredients:
1.1kg boneless pork loin, cut into 3cm cubes
6 to 8 potatoes, peeled and quartered
2 tbsp Portuguese red pepper paste
240ml dry white wine
2 dried bayleaves, crumbled
2 garlic cloves, minced
2 tbsp extra virgin olive oil
1 onion, chopped
2 tbsp tomato purée
15–20 clams (in their shells), scrubbed and purged of grit by soaking over night
Salt and freshly-ground black pepper, to taste
slices of fresh orange and lemon to garnish
shredded coriander leaves, to garnish
Method:
Combine the red pepper paste, wine, bayleaves and garlic and whisk to mix thoroughly. Place the pork pieces in a large bowl, pour the marinade over the top and toss to combine thoroughly. Cover and refrigerate over night.
The following day add the potatoes to a roasting tin, drizzle a little olive oil over the top and season with salt and black pepper. Place in an oven pre-heated to 120°C and roast for about 30 minutes, or until golden brown all over.
Meanwhile, add a little olive oil to a large pan and use to fry the marinated pork until nicely browned all over. Once coloured, remove the meat from the pan and set aside. Meanwhile, use the remaining oil to fry the onion until softened (about 4 minutes) then add any left-over marinade to the pan. Stir-in the tomato purée and heat until simmering then return the meat to the pan. Lower the heat to the lowest possible simmer, cover and cook for 10 minutes then add the clams, cover and cook for a further 20 minutes, shaking the pot every now and then.
Arrange the baked potatoes on a warmed serving dish and pour the pork and clam mixture over the top (discard any unopened clams). Garnish with slices of orange and lemon and sprinkle a little freshly-shredded coriander over the top then serve.
)
Click on the image, above to submit to Pinterest.