Portuguese Pork Alentejana Recipe

Ingredients
<br>- 1 ½ cups dry white wine
<br>- 1 teaspoon paprika
<br>- 2 ½ teaspoons salt
<br>- ¼ teaspoon black pepper
<br>- 2 cloves garlic, peeled and cut in half
<br>- 1  bay leaf
<br>- 2 pounds pork loin, cut into 1 inch cubes
<br>- 3 teaspoons olive oil, divided
<br>- 2  onions, peeled and thinly sliced
<br>- 2 teaspoons finely chopped garlic
<br>- 2  tomatoes - peeled, seeded and chopped
<br>- ¼ teaspoon crushed red pepper flakes
<br>- 24 small clams in shell, scrubbed
<br>- ¼ cup chopped fresh parsley
<br><p></p>Directions
<br>step 1: In large bowl, combine wine, paprika, salt and pepper, blend well.  Add garlic cloves, bay leaf, and cubed meat, turn meat in marinade to coat pieces. Marinate for 6 hours, turning occasionally.
<br>step 2: Drain pork; reserve marinade. Pat cubes completely dry.  Discard garlic and bay leaf.  Melt 1 teaspoon of oil in large skillet.  Add pork cubes, stirring frequently so that the meat colors quickly and evenly.  Transfer with slotted spoon to a bowl.
<br>step 3: Pour reserved marinade into skillet and bring to a boil over high heat, scraping off any brown particles clinging to the inside of pan. Boil briskly uncovered until marinade is reduced to 1 cup. Pour over pork and set aside.
<br>step 4: In 6 to 8 quart pan, heat remaining 2 teaspoons oil; add onion and cook for 5 minutes, stirring frequently until onion is soft but not brown.  Add garlic, tomatoes and crushed red pepper. Simmer, stirring constantly for 5 minutes.
<br>step 5: Spread the clams, hinged side down, over the tomato sauce; cover the pan tightly and cook over medium to high heat for ten minutes or until clams open.  Stir in reserved pork and juices.  Simmer for 5 minutes to heat thoroughly.  Sprinkle with parsley.
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Ingredients
- 1 ½ cups dry white wine
- 1 teaspoon paprika
- 2 ½ teaspoons salt
- ¼ teaspoon black pepper
- 2 cloves garlic, peeled and cut in half
- 1 bay leaf
- 2 pounds pork loin, cut into 1 inch cubes
- 3 teaspoons olive oil, divided
- 2 onions, peeled and thinly sliced
- 2 teaspoons finely chopped garlic
- 2 tomatoes - peeled, seeded and chopped
- ¼ teaspoon crushed red pepper flakes
- 24 small clams in shell, scrubbed
- ¼ cup chopped fresh parsley

Directions
step 1: In large bowl, combine wine, paprika, salt and pepper, blend well. Add garlic cloves, bay leaf, and cubed meat, turn meat in marinade to coat pieces. Marinate for 6 hours, turning occasionally.
step 2: Drain pork; reserve marinade. Pat cubes completely dry. Discard garlic and bay leaf. Melt 1 teaspoon of oil in large skillet. Add pork cubes, stirring frequently so that the meat colors quickly and evenly. Transfer with slotted spoon to a bowl.
step 3: Pour reserved marinade into skillet and bring to a boil over high heat, scraping off any brown particles clinging to the inside of pan. Boil briskly uncovered until marinade is reduced to 1 cup. Pour over pork and set aside.
step 4: In 6 to 8 quart pan, heat remaining 2 teaspoons oil; add onion and cook for 5 minutes, stirring frequently until onion is soft but not brown. Add garlic, tomatoes and crushed red pepper. Simmer, stirring constantly for 5 minutes.
step 5: Spread the clams, hinged side down, over the tomato sauce; cover the pan tightly and cook over medium to high heat for ten minutes or until clams open. Stir in reserved pork and juices. Simmer for 5 minutes to heat thoroughly. Sprinkle with parsley.

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