Portuguese Pork And Clams Carne De Porco à Alentejana Recipes

PORTUGUESE PORK AND CLAMS - CARNE DE PORCO à ALENTEJANA

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!

PORTUGUESE PORK WITH CLAMS | PORCO ALENTEJANA

Steps:

• In a medium bowl, toss the pork chunks with the red pepper paste. Add the wine and toss again. Cover with plastic wrap and refrigerate for at least 24 hours or up to 36 hours.
• Position a rack in the middle of the oven and crank up the heat to 400°F (200°C).
• In a colander set over a large bowl, drain the pork, reserving the marinade. Pat the pork dry with paper towels.
• In a large pot over medium-high heat, warm 3 tablespoons olive oil. Working in batches, add the pork and cook, stirring occasionally, until browned on all sides, 5 to 7 minutes. Add more oil in between batches, if needed. Transfer the pieces to a plate using a slotted spoon. If the bottom of the pot develops a dark coating, tip in some water in between batches and scrape it up.
• Lower the heat to medium, add the onion, and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute more.
• Pour in the reserved marinade, return the pork to the pot, and cook, covered, over low heat until the meat is tender, 1 to 1 1/2 hours. If it looks as if the liquid will burble away, spoon in a bit of water.
• Meanwhile, in a large bowl, toss the potato cubes with the remaining 3 tablespoons oil, season lightly with salt and with plenty of pepper, and scatter in one layer on a rimmed foil-lined baking sheet. Roast, flipping them once or twice, until golden brown, about 45 minutes.
• Discard any clams that feel heavy (which means they're full of sand), have broken shells, or don't close when tapped.
• Raise the heat under the pork to high, stir in the clams, cover, and cook until they open, 7 to 10 minutes. Toss out any that refuse to pop open. Taste the broth and season with salt and pepper if needed.
• To serve, remove half the clams from their shells, and return them to the pot. Toss out the shells. Line the bottom of the serving bowls with the potato cubes, top with the pork and clams and broth, and sprinkle with the cilantro. Have a large bowl at the ready for the shells.

PORTUGUESE PORK ALENTEJANA

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.