Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, pork and clams (carne de porco alentejana). It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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 à Alentejana (Portuguese Pork, Littleneck Clams and Potatoes) If you're a meat lover, this traditional Portuguese dish is not to be missed.
Pork and Clams (Carne De Porco Alentejana) is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Pork and Clams (Carne De Porco Alentejana) is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook pork and clams (carne de porco alentejana) using 14 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Pork and Clams (Carne De Porco Alentejana):
- Make ready 650 grams cubed pork
- Prepare 650 grams calms
- Take 5 potatoes, peeled and cut in cubes
- Get 4 garlic cloves, finely diced
- Make ready 2 bay leaves
- Make ready coriander, (add according to how much you like the taste)
- Prepare 1-2 Tbsp pimento paste
- Get 225 ml white wine
- Make ready 60 ml olive oil, extra virgin
- Prepare to taste sea salt
- Prepare to taste cracked black pepper
- Prepare vegetable oil, for frying potatoes
- Get pickles in vinegar (diced), OPTIONAL
- Make ready whole olives, OPTIONAL
I've been having it for years. I make a good one but Gradma always makes the best. Carne de porco a Alentejana is a traditional Portuguese dish of marinated pork and steamed clams. An unlikely combination, at least to me.
Steps to make Pork and Clams (Carne De Porco Alentejana):
- 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.
- 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
- 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.
- Next fry the potatoes and place on a tray lined with kitchen roll. When fried set aside covered with foil to keep warm.
- Drain the pork from the marinade and reserve the marinade for later.
- In a large pot heat the olive oil.
- Next add the pork and fry for around 5 minutes. Stir every so often.
- Add the marinade into the pot and cook for a further 5 minutes.
- 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.
- 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.
- Place the potatoes in a shallow tray and lightly salt.
- Next place the pork over the potatoes and lightly mix together.
- Then drizzle the sauce over the pork.
- Serve immediately.
It's garlicky, with the sweet taste of red pepper, thanks to the addition of Massa de Pimentão. This Portuguese Braised Pork and Clams (Porco à Alentejana) recipe gets its flavor from Pimenton de la Vera dulce, fresh clams, and pork shoulder. Get the recipe from Food & Wine. This combination of Portuguese pork and clams, also known as porco Alentejana, is a superbly comforting and oh-so-satisfying dish of marinated pork shoulder and briny clams in a white wine and red pepper sauce. Once the pork is nice and tender, turn the heat up to medium-low and bring it to a gentle boil.
So that’s going to wrap this up for this exceptional food pork and clams (carne de porco alentejana) recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
