carne de porco alentejana

Name: Carne de Porco Alentejana
Ingredients: 2 pound(s) pork loin (cut into 2 in cubes, you can use tenderloin or reg pork loin); 1 small onion chopped; 1/2 teaspoon(s) cumin powder; 2 clove(s) chopped garlic; 1 teaspoon(s) red pepper paste; 1 1/2 tablespoon(s) sea salt; 1/4 cup(s) olive oil; 1 - bay leaf; 1 cup(s) white wine or vinho verde; 1 tablespoon(s) smoked paprika; 2 teaspoon(s) tabasco or hot sauce; 4 cup(s) raw potatoes cut into 2 inch cubes; 2 pound(s) small fresh little neck clams; 1/2 cup(s) pickled vegetables (gardeneira); - chopped cilantro for garnish (if desired); - oil for frying

(2 RATINGS)

66 Pinches 3 Photos

Suzy Chaves

Cumberland, RI

Updated on Feb 2, 2012

Carne de Porco à Alentejana is one of the most traditional Portuguese dishes found on the menus of Portuguese restaurants through out the world. The dishes name, “Alentejana” meas that the dish comes from the Alentejo region of Portugal.

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Ingredients

2 pounds pork loin (cut into 2 in cubes, you can use tenderloin or reg pork loin)
1 small onion chopped
1/2 teaspoon cumin powder
2 cloves chopped garlic
1 teaspoon red pepper paste
1 1/2 tablespoons sea salt
1/4 cup olive oil
1 - bay leaf
1 cup white wine or vinho verde
1 tablespoon smoked paprika
2 teaspoons tabasco or hot sauce
4 cups raw potatoes cut into 2 inch cubes
2 pounds small fresh little neck clams
1/2 cup pickled vegetables (gardeneira)
- chopped cilantro for garnish (if desired)
- oil for frying

How To Make carne de porco alentejana

Step 1

In a large bowl, season pork with; salt, garlic, bay leaf, paprika, cumin, red pepper, 1/2 cup of the wine.

Step 2

Stir well and let marinate for at least 2 hours or leave overnight.
Step 3

Before you begin cooking the pork, fry potatoes in hot oil until golden brown, season with sea salt and set aside.
Step 4

Place clams in a bowl with cold water and 1 tsp sea salt. Let them sit for about 1/2 -1 hour in refrigerator so they let the sandiness out of them.
Step 5

Preheat large skillet or wok on high heat with 1/4 cup olive oil and add onions. Cook for about 1 minute then add the drained, marinaded pork mixture, (save the liquid). Let meat brown on all sides and cook for about 5 minutes.
Step 6

Rinse and dry clams and add to the pork with 1/2 cup of wine and the leftover marinade. (Add more wine if desired to make more sauce) Cover and cook on med heat until the clams open. Taste the pork and add more salt or Tabasco sauce if desired. Add the potatoes into the pork.
Step 7

Add pickled vegetables and chopped cilantro for garnish.
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