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
Time to Make
- 3 or more hours to marinate and do the other prep
- 20 minutes or less to cook
- 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
- oil for frying
- 4 large potatoes, peel and diced into 1-inch cubes
- 1 pound small fresh little neck clams
- 1/4 cup olive oil, divided
- 1 small onion, chopped
- 2 teaspoons piri-piri, or to taste
- chopped parsley, for garnish
- sliced black olives, for garnish
- 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.
- Fry the potatoes in a tablespoon of oil until golden, remove to paper toweling to drain.
- 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.
- 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.
- 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.
- Stir in the potatoes and heat through. The potatoes will soak up some of the cooking liquid.
- Transfer to a serving bowl and sprinkle with chopped parsley and black olives.