Carne De Porco À Alentejana

This recipe calls for a few ingredients that may be unfamiliar to the home cook, or perhaps just unavailable.  Pimenta Moida is a red pepper sauce.  I have linked a recipe in the ingredient list.  You could also use a jarred roasted red pepper or even a red pepper pesto.  Vinho verdi is a Portuguese wine.  It is quite delicious so don’t be afraid to buy it.  It is slightly fruity and slightly bubbly.  You could also use any white wine.  Piri-piri sauce is a hot red pepper sauce.  It is hotter than Tabasco, but you could use that or sriracha.

Carne De Porco À Alentejana

 

Serves

8 Entrees

Time to Make

  • 3 or more hours to marinate and do the other prep
  • 20 minutes or less to cook

Ingredients

Marinade:

  • 1 tablespoon salt
  • 2 clove garlic, chopped
  • 1 bay leaf
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1 teaspoon Pimenta Moida
  • 2 cup Vinho Verde (or other white wine), divided
  • 2 pound pork loin, cut into 2-inch cubes

Potatoes:

  • oil for frying
  • 4 large potatoes, peel and diced into 1-inch cubes

Clams:

  • 1 pound small fresh little neck clams
  • 1/4 cup olive oil, divided
  • 1 small onion, chopped
  • 2 teaspoons piri-piri, or to taste

Garnish:

  • chopped parsley, for garnish
  • sliced black olives, for garnish

Instructions

  1. Prepare a marinade by combining salt, garlic, bay leaf, paprika, cumin, red pepper sauce, and 1 cup of wine.  Add the pork cubes, stirring to coat, and let marinate at least 3 hours to overnight.
  2. Fry the potatoes in a tablespoon of oil until golden, remove to paper toweling to drain.
  3. Place the clams in a bowl of cold water with 1 teaspoon of salt.  Let sit for about an hour so the clams release any sand.
  4. Preheat a large pot or Dutch oven on high heat.  Ad 1/4 cup of olive oil and saute the onions until softened.  Drain marinade and reserve.  Add pork and brown on all sides for 5 to 10 minutes.
  5. Rinse and dry the clams and add to the pork along with 1 cup of wine and reserved marinade.  Cover, reduce heat to medium and cook until the clams open, about 7 minutes.  Stir in the piri-piri and taste the pork, adding more salt or piri-piri, if desired.
  6. Stir in the potatoes and heat through.  The potatoes will soak up some of the cooking liquid.
  7. Transfer to a serving bowl and sprinkle with chopped parsley and black olives.
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