PORTUGUESE PORK AND CLAMS - CARNE DE PORCO à ALENTEJANA
Few dishes sum up the flavours of the south of Portugal quite as well as Carne de Porco à Alentejana. A delicious combination of local clams and pork, served in a stew of white wine, garlic, bay leaves and paprika.
Provided by Annie
Categories Lunch, Dinner
Number Of Ingredients 11
Steps:
- Cut the pork into approximately 3cm cubes and place in a bowl or deep dish.
- Add the wine, crushed garlic cloves, bay leaves, pepper paste and paprika to the dish.
- Mix thoroughly and be sure the pork gets a good coating. Cover, and leave to marinade for at least 2 hours.
- While the pork is marinating, we can prepare our clams. Place them in a large bowl and cover them with cold salted water. You'll want to leave them for at least an hour.
- With the pork marinated, separate the pork and keep the marinade. Sear the pork in a hot pan.
- Once all of the pork is seared, pour the remaining marinade on top of the pork. Let it simmer with a lid for around 45 minutes.
- Meanwhile, peel and cut the potatoes into small cubes.
- Give them a nice coating of olive oil and salt, and spread them on a baking tray. Place them in the oven at 200°. Cook them in the oven for around 30-40 minutes until they're golden brown.
- Drain the clams into a large colander or sieve, remove any with broken shells, or any clams that don't close when you touch them.
- If you've timed this correctly, we should be reaching the point where everything is nearly ready, the clams will only need around 5 minutes so pause here if your potatoes aren't quite done.
- Place all of the clams into the pan with the pork. Use a lid and let the clams steam and simmer in the liquid. They'll take around 5 to 7 minutes to cook and open.
- While the clams are cooking, spread your potatoes evenly on a plate.
- Once the clams are cooked, discard any that did not open. We think its best to remove about half of the clams from their shells and leave them in the sauce.
- Spoon the pork, clams and plenty of the sauce on top of the potato base layer!
Nutrition Facts : Calories 750
PORTUGUESE PORK ALENTEJANA
An original Portuguese recipe with pork and clams.
Provided by John Pacheco
Categories World Cuisine Recipes European Portuguese
Time 7h10m
Yield 6
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 314.8 calories, Carbohydrate 11.9 g, Cholesterol 73.7 mg, Fat 11.9 g, Fiber 1.5 g, Protein 28.3 g, SaturatedFat 3.6 g, Sodium 1297.8 mg, Sugar 2.5 g
PORK ALENTEJANA
This pork and clam dish originated in the Alentejo region of Portugal, where pork is served almost daily. To prepare clams in shells for cooking: Thaw clams if frozen. Cover clams with salted water (3 tbsp to 8 cups water); let stand 15 minutes. Repeat this process twice. Posted for ZWT5! Marinating time not included in prep time. From Classic International Recipes.
Provided by breezermom
Categories Pork
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- For marinade, combine wine, paprika, garlic, bay leaves, 1 tsp salt, and dash of pepper. Add pork. Cover; marinate 2 hours or overnight in refrigerator, stirring occasionally.
- Drain port, reserving marinade. Pat meat dry. In skillet brown pork in half of the hot oil. Add reserved marinade. Bring to boiling; reduce heat. Simmer, uncovered about 45 minutes or till liquid is almost evaporated. Skim off fat and remove bay leaves.
- Meanwhile, cook onions and pimentos in the remaining hot oil until the onion is tender. Add the clams, the 1/2 tsp salt, and the 1/4 tsp of pepper. Cover and cook 5 to 7 minutes or till shells open (discard any that do not open).
- Add pork mixture to the clam mixture; heat through.
EAST MEETS PORTUGAL 'ALENTEJANA' -- PORK AND CLAMS EAST MEETS WEST STYLE
Steps:
- Place the clams, salt and cornmeal in a bowl and completely cover with cold water. Let them soak and purge for 1 hour. Drain, rinse and set aside. In a hot saute pan, coat lightly with oil and saute half of the garlic and ginger. Add the zucchinis and caramelize, about 3 minutes. Remove from pan and add drained clams.
- Deglaze with half of the wine and shaoxing and cover. Add a little water if needed if clams do not fully open. Once clams are open, set aside. (discard any that do not open). Keep liquid. Wipe pan out and coat with oil on high heat. Season the pork brisket with salt and paprika and brown on all sides. Add onions and caramelize. Add black beans.
- Deglaze with remaining shaoxing and wine and reduce by 50 percent. Add chicken stock and half of the reserved clam juice. Check for seasoning and add more clam juice if necessary. Bring to a simmer and reduce by 60 percent. Check again for seasoning and add zucchinis and clams. Add lemon juice and whisk in butter. Check one more time for flavor. While the sauce is reducing, season the pork tenderloin with salt and pepper and sear in a hot, oiled pan. Brown well on all sides and finish in a 375 degree oven until medium, about 10 minutes.
- For the potatoes, heat the curry oil to 375 degrees and first blanch the potatoes until lightly brown. This can and should be done in advance. Right before serving, fry again, this time until golden brown, drain well, season with salt, and toss with cilantro. (frying it twice produces a very crisp product).
- PLATING Using an o-ring in the center of the plate, fill with the pork sauce. Top with fried potatoes. Cut each pork tenderloin into 3 equal pieces and surround ring. Pull ring off and serve.
- Make a paste with curry powder, water salt and slowly add oil. Let stand for 1 hour to settle. Use top, yellow oil for garnish or frying.
PORK PARMIGIANA
Though she's from Salt Lake City, Utah, Julee Wallberg brings home the flavors of Italy with this tantalizing Parmigiana. Baked in mere minutes, the crispy yet moist pork tenderloin makes an easy breezy dinner your family will love!
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions. Place spaghetti sauce in a small saucepan; cook over low heat until heated through, stirring occasionally., Meanwhile, cut tenderloin into eight slices; flatten to 1/4-in. thickness. Place egg substitute in a shallow bowl. In another shallow bowl, combine bread crumbs and 1 tablespoon Parmesan cheese. Dip pork slices in egg substitute, then roll in crumb mixture. , Place on a baking sheet coated with cooking spray. Bake at 425° for 5-6 minutes on each side or until meat is tender. Drain pasta; serve with spaghetti sauce and pork. Sprinkle with mozzarella cheese and remaining Parmesan cheese.
Nutrition Facts : Calories 365 calories, Fat 7g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 878mg sodium, Carbohydrate 39g carbohydrate (10g sugars, Fiber 3g fiber), Protein 34g protein. Diabetic Exchanges
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