Portuguese Pork Alentejana9 Reviews
- Prep: 40 min
- Cook: 30 min
- Ready In: 7 hr 10 min
“An original Portuguese recipe with pork and clams.” - by John Pacheco
Original recipe yields 4 to 6 servings
- 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.
- 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.
- 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.
- 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.
- 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.
Amount Per Serving (6 total)
- 315 cal
- 11.9 g
- 11.9 g
Based on a 2,000 calorie diet
Reviews (9)Rate This Recipe
"I had this fantastic dish at a local Portuguese restaurant then set out on a search to find something close. This recipe comes quite close and was a big hit the three times I served it. I used Vinho..." See more Verde for the wine to stay authentic, used 2 teaspoon paprika instead of 1, added a ¼ teaspoon coriander to the marinade to give it a little more depth, and cut the salt back to 2 teaspoons. Clams (littlenecks) will tend to open at different times so remove them from the pan as they open to assure they stay tender. Add them back to the pan for the last minute after adding back the pork."
"I loved this recipe! (My husband was also a big fan.) I used boneless pork chops instead of the pork loin, and served the whole meal over roasted potatoes...which is how we get it at a local restaura..." See morent. Fabulous!"
"This was FABULOUS! I either put a little extra salt, or maybe it was because I used white cooking wine and that may contain salt...I made roasted potatoes and mixed those in at the end so the potatoes..." See more countered the salt....but other than that it was DELICIOUS! I marinaded for 2 days straight the pork was TENDER!"
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