Guides Unique Delicious Pork and Clams (Carne De Porco Alentejana)Comparison

Buy Pork and Clams (Carne De Porco Alentejana) for cheap. Carne de Porco à Alentejana is a traditional Portuguese Pork and Clams dish which originates in part from the Portuguese region of Alentejo. It is a true exemplification of Portuguese cuisine, simplicity, rich flavor, and unique combination of ingredients. Carne de porco a Alentejana is a traditional Portuguese dish of marinated pork and steamed clams. An unlikely combination, at least to me. It's garlicky, with the sweet taste of red pepper, thanks to the addition of Massa de Pimentão.

This is a delicious recipe served with black olives. In a medium bowl, toss the pork chunks with the red pepper paste. Add the wine and toss again. You act heating boil Pork and Clams (Carne De Porco Alentejana) adopting 14 method furthermore 14 along with. Here you go produce.

ingredients of Pork and Clams (Carne De Porco Alentejana)

1. This 650 grams of cubed pork.
2. Prepare 650 grams of calms.
3. This 5 of potatoes, peeled and cut in cubes.
4. give 4 of garlic cloves, finely diced.
5. You need 2 of bay leaves.
6. This of coriander, (add according to how much you like the taste).
7. use 1-2 Tbsp of pimento paste.
8. then 225 ml of white wine.
9. This 60 ml of olive oil, extra virgin.
10. Prepare to taste of sea salt.
11. a little to taste of cracked black pepper.
12. also of vegetable oil, for frying potatoes.
13. Prepare of pickles in vinegar (diced), OPTIONAL.
14. give of whole olives, OPTIONAL.

The name Carne de Porco Alentejana was to distinguish that the pork used in the dish is from that region of the country which produces the Black Iberian Pig. The meat from the Iberian pig has a higher fat content which produces a more tender and flavorful meat. Stir in reserved pork and juices. Once the pork is nice and tender, turn the heat up to medium-low and bring it to a gentle boil.

Pork and Clams (Carne De Porco Alentejana) procedure

1. Note: If you can't find pimento paste use 2 teaspoons of paprika. The taste won't be exactly the same but it'll be just as good..
2. Prepare the pork, in a bowl add the diced pork, pimento paste, garlic cloves, salt and black peper (when using pimento I normally omit as its already really salty). Mix everything together well. Then add the bay leaves and add the wine again mix well. Place in fridge and let it marinade at least 4 hours before, preferably leave it marinating overnight. https://cookpad.com/us/recipes/368965-pimentao-the-traditional-way.
3. In the morning, place the clams in cold salted water. Change the water a number of times during the day. Just before cooking run the clams a few times under running water..
4. Next fry the potatoes and place on a tray lined with kitchen roll. When fried set aside covered with foil to keep warm..
5. Drain the pork from the marinade and reserve the marinade for later..
6. In a large pot heat the olive oil..
7. Next add the pork and fry for around 5 minutes. Stir every so often..
8. Add the marinade into the pot and cook for a further 5 minutes..
9. Add the clams and cook between 5-10 minutes until they are all open. Discard any that are unopened as they are unsafe to eat..
10. Remove from the heat and add the coriander, pickles and olives. On this occasion I chose not to add pickles or olives as my fiancée doesn't like neither..
11. Place the potatoes in a shallow tray and lightly salt..
12. Next place the pork over the potatoes and lightly mix together..
13. Then drizzle the sauce over the pork..
14. Serve immediately..

Add the clams to the pot, distributing them evenly throughout. While the clams are steaming in the pork and sauce, prepare the batatas fritas. Once the pork is nice and tender, turn the heat up to medium-low and bring it to a gentle boil. Add the clams to the pot, distributing them evenly throughout. While the clams are steaming in the pork and sauce, prepare the batatas fritas.