Pork and Clams (Carne De Porco Alentejana)
Pork and Clams (Carne De Porco Alentejana)

Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, pork and clams (carne de porco alentejana). It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Pork and Clams (Carne De Porco Alentejana) is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Pork and Clams (Carne De Porco Alentejana) is something which I’ve loved my whole life.

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. Carne de Porco à Alentejana is one of the most traditional (and widely popular) pork dishes in all of Portugal.

To get started with this particular recipe, we must first prepare a few components. You can cook pork and clams (carne de porco alentejana) using 14 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Pork and Clams (Carne De Porco Alentejana):
  1. Make ready cubed pork
  2. Prepare calms
  3. Prepare potatoes, peeled and cut in cubes
  4. Make ready garlic cloves, finely diced
  5. Get bay leaves
  6. Get coriander, (add according to how much you like the taste)
  7. Take pimento paste
  8. Prepare white wine
  9. Take olive oil, extra virgin
  10. Take sea salt
  11. Take cracked black pepper
  12. Take vegetable oil, for frying potatoes
  13. Make ready pickles in vinegar (diced), OPTIONAL
  14. Make ready whole olives, OPTIONAL

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 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.

Instructions to make Pork and Clams (Carne De Porco Alentejana):
  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.

It's garlicky, with the sweet taste of red pepper, thanks to the addition of Massa de Pimentão. 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. Braised Cubed Pork and Clams, is well know to be one of many Traditional and Popular dishes of Portuguese Cuisine. The clams are typical from Algarve. While the Pork is from Alentejo, both beautiful regions in South Portugal.

So that is going to wrap this up for this exceptional food pork and clams (carne de porco alentejana) recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!