Pork and clams (“Carne de porco à Alentejana” as in "Pork meat Alentejo style")

Pork and clams (“Carne de porco à Alentejana” as in "Pork meat Alentejo style")
 
alt

This recipe was uploaded
by diassjr

 
To rate this recipe, please sign in.

Ingredients

Ingredients
Method
 
  • 600 g lean pork meat
  • 1 kg fresh clams (frozen may also be used)
  • Olive oil
  • 1 cup acidic White wine
  • Garlic cloves (6-7)
  • 1 small onion
  • 1 medium size tomato, skin and seeds removed
  • Black pepper
  • “red pepper paste “ (“massa de pimentão”): for the marinade
  • 1 medium lemon: for the marinade
  • Fresh coriander
Slice the pork meat into small (5 cm) cubes. Marinate the meat overnight (or 3-4 hours minimum) in the fridge, in a mixture of sliced garlic, black pepper, juice of a whole lemon and 2 table spoons of the “massa de pimentão” (a pre-made mixture of sliced and squeezed (strained) red pepper, garlic and salt). Do not add extra salt since the “massa de pimentão” is salty.
Gently and lightly fry the onion and the tomato in olive oil (3-5 minutes); add the meat and cook in high heat (frying) for 5-10 minutes, stirring. Add the marinade and the white wine, mix well and reduce heat. Cook for another 10-20 minutes, covered, in low heat until the wine evaporates and the meat is cooked through.
Prepare the fresh clams by washing them in cold salted water for 1-3 hours. Discard the ones that are “open” before cooking. After this period, wash briefly in cold running water for 5 minutes.
If using frozen clams place them in cold salted water for 5-10 minutes.

Add the clams to the pork meat (after it is fully cooked, as mentioned above), increase heat to medium-high and cook for 5-10 minutes until all the clams open. Remove from heat and add freshly ground black pepper and the fresh chopped coriander.
Serve immediately accompanied by some bread (for the sauce!), a green salad and an acidic young red wine.

Tip: “massa de pimentão” may be bought from Portuguese grocers. Alternatively, create a marinade as briefly described above.

Pork and clams (“Carne de porco à Alentejana” as in "Pork meat Alentejo style")

Are you sure you want to delete this recipe?

 

 
alt

This recipe was uploaded by diassjr

 
 
A very original combination of seafood and pork.

Method


Slice the pork meat into small (5 cm) cubes. Marinate the meat overnight (or 3-4 hours minimum) in the fridge, in a mixture of sliced garlic, black pepper, juice of a whole lemon and 2 table spoons of the “massa de pimentão” (a pre-made mixture of sliced and squeezed (strained) red pepper, garlic and salt). Do not add extra salt since the “massa de pimentão” is salty.
Gently and lightly fry the onion and the tomato in olive oil (3-5 minutes); add the meat and cook in high heat (frying) for 5-10 minutes, stirring. Add the marinade and the white wine, mix well and reduce heat. Cook for another 10-20 minutes, covered, in low heat until the wine evaporates and the meat is cooked through.
Prepare the fresh clams by washing them in cold salted water for 1-3 hours. Discard the ones that are “open” before cooking. After this period, wash briefly in cold running water for 5 minutes.
If using frozen clams place them in cold salted water for 5-10 minutes.

Add the clams to the pork meat (after it is fully cooked, as mentioned above), increase heat to medium-high and cook for 5-10 minutes until all the clams open. Remove from heat and add freshly ground black pepper and the fresh chopped coriander.
Serve immediately accompanied by some bread (for the sauce!), a green salad and an acidic young red wine.

Tip: “massa de pimentão” may be bought from Portuguese grocers. Alternatively, create a marinade as briefly described above.
Show/hide comments

comments powered by Disqus