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Portuguese Pork Alentejana
Portuguese Pork Alentejana
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Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
430 minutes
Savory meat and vegetable medley.
Ingredients:
  • 1.5 cups dry white wine
  • 1 teaspoon paprika
  • 2.5 teaspoons salt
  • 0.25 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
  • 0.25 teaspoon crushed red pepper flakes
  • 24 small clams in shell, scrubbed
  • 0.25 cup chopped fresh parsley
Instructions:
  • In a large bowl, mix together wine, paprika, salt, and pepper until well combined. Add garlic cloves, bay leaf, and cubed meat, making sure all meat pieces are coated in the marinade. Let marinate for 6 hours, remembering to turn occasionally.
  • Separate pork from marinade, keeping the marinade for later. Ensure pork cubes are dry and remove garlic and bay leaf. Heat 1 teaspoon of oil in a large skillet. Cook pork cubes, stirring often for even browning. Use a slotted spoon to transfer pork to a bowl.
  • Pour the marinade into a skillet and bring it to a vigorous boil over high heat. Scrape off any flavorful brown bits stuck to the pan. Boil uncovered until the marinade reduces to 1 cup. Drizzle over the pork and let it sit.
  • In a large pan, warm the 2 teaspoons of remaining oil. Add the onion and cook for 5 minutes, stirring often until it softens but doesn't brown. Mix in the garlic, tomatoes, and crushed red pepper. Let it simmer, stirring continuously for 5 minutes.
  • Arrange the clams, hinged side down, on top of the tomato sauce. Cover the pan tightly and cook over medium-high heat for about 10 minutes until the clams open. Add reserved pork and juices, simmer for 5 minutes until heated through, and garnish with parsley.

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