PORTUGUESE PORK WITH CLAMS | PORCO ALENTEJANA
This combination of Portuguese pork and clams, also known as porco Alentejana, is a superbly comforting and oh-so-satisfying dish of marinated pork shoulder and briny clams in a white wine and red pepper sauce.
Provided by David Leite
Categories Mains
Time 4h
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 serving, Calories 670 kcal, Carbohydrate 28 g, Protein 39 g, Fat 41 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 129 mg, Sodium 289 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 25 g
PORTUGUESE PORK AND CLAMS
This is my version of an incredible combination of tastes; try it, you'll like it!
Provided by Richard Tebaldi
Categories World Cuisine Recipes European Portuguese
Yield 4
Number Of Ingredients 15
Steps:
- To Marinate: Combine the wine, garlic, oregano, salt, pepper, bay leaves, and cumin in a nonporous glass dish or bowl. Mix together. Add pork and toss to coat. Cover dish or bowl and refrigerate to marinate for 2 to 3 hours.
- Heat oil in a large skillet over medium heat. Add onion and saute until soft. Remove pork from dish or bowl (reserving marinade) and add to skillet; brown quickly, then add potato cubes, reserved marinade, beans, cayenne pepper and clams or mussels. Cook until open, about 7 minutes. Garnish with parsley and serve hot.
Nutrition Facts : Calories 557.3 calories, Carbohydrate 48.2 g, Cholesterol 73.2 mg, Fat 20 g, Fiber 8.4 g, Protein 35.1 g, SaturatedFat 6.1 g, Sodium 656.5 mg, Sugar 3.2 g
PORTUGUESE PORK & CLAM STEW
This recipe caught my eye when it came to me in an email because pork shoulder & fresh clams are inexpensive, readily available & oh so very good. I have not paired them before but am eager to give it a go! I plan to bake this in the oven after browning the pork - will probably do 300 degree F - so will use my trusty enameled dutch oven for carefree cooking. Will serve with rice, a good chewy loaf to sop up wonderful stewiness & a green salad with a light vinagrette.
Provided by Busters friend
Categories Very Low Carbs
Time 2h20m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons olive oil in a pot and brown pork in bunches. Set aside.
- Add the onion to the pan and cook for 4 minutes, add garlic, chili, paprika.
- and bay leaves and cook for three more minutes. Then stir in tomatoes, wine and stock and bring to the boil.
- Add the pork and chopped chorizo and cook covered for 45 minutes until the pork is tender.
- Add the clams then cover and cook for 5 minutes more until clams open. Stir coriander through stew and serve immediately with rice.
Nutrition Facts : Calories 1221.8, Fat 54.3, SaturatedFat 19.2, Cholesterol 198.7, Sodium 1458.7, Carbohydrate 30.1, Fiber 2.5, Sugar 11.2, Protein 59.5
PORK AND CLAMS
Provided by Emeril Lagasse
Categories main-dish
Time 9h
Yield 4 main servings or 6 appetizer
Number Of Ingredients 12
Steps:
- In a small food processor, combine garlic, salt, pepper flakes and paprika. Process until smooth. Add 1/2 cup of the oil and process until smooth. In a glass mixing bowl, toss the meat with the pureed mixture. Cover with plastic wrap and place in the refrigerator, to marinate at least 8 hours, overnight if possible. In a cataplana (or a large saute pan with a lid), over medium heat, add the remaining 1/2 cup of oil. When the oil is hot, add the onions. Season with salt. Saute for 2 minutes. Add the pork and saute for 4 minutes. Add the wine and bring to a simmer. Add the clams, and season with salt. Cover and cook for 15 to 20 minutes, shaking the pan occasionally. Remove from the heat and leave covered for 5 minutes. Remove any shells that do not open. Stir in the parsley. Serve in individual serving bowls with crusty bread.
PORTUGUESE FISH STEW
Steps:
- Heat the oil in a heavy 4 to 6-quart pot over medium flame. Add the onions, garlic, and sausage; cook, stirring with wooden spoon, until the sausage renders out some of its fat and the onions are soft. Toss in the herbs and then the potatoes, stir that around for a minute to coat in the oil. Pour in the chicken broth and bring up to a simmer. Add the kale, season with salt and pepper. Cover and simmer for 10 minutes until the potatoes are nearly tender.
- Uncover the pot and add the clams; simmer, covered, for 15 minutes until the clams open. Add the fish and continue to cook for another 3 to 5 minutes until the fish is cooked. Garnish with chopped parsley and drizzle with olive oil. Ladle the stew into shallow bowls and serve with Rustic Garlic Bread for dunking.
- Combine the garlic and herbs in a bowl. Pour in the oil, season with salt and pepper. Mix the ingredients together with a spoon. Cut a slit down the middle of the loaf of bread, pour the garlic oil into the pocket, pressing with the back of a spoon to get the flavors into the bread. Wrap the bread in aluminum foil. Roast the garlic bread on a grill or bake in a preheated 350 degree F oven for 5 minutes until the outside is nice and crusty. Hand tear into pieces for serving.
PORTUGUESE-STYLE PORK AND CLAMS WITH CHORIZO AND FRIED POTATOES
Steps:
- Preheat the oven to 200°F.
- Heat a large sauté pan over high heat for 2 minutes. Swirl in the pork fat and wait 1 minute. Taste a piece of the pork confit to see if it needs more seasoning. Season with salt and pepper, if necessary. Place the pork confit in the pan, being careful not to crowd it. (You may need to do this in two pans or two batches.) Sear the pork 4 to 5 minutes on the first side. When the first side is nicely caramelized, turn the pork cubes over, and brown them on all sides. Stir in the fried potatoes, heat them through, and coat them well with the pork fat. Transfer the pan to the oven to keep it warm.
- Heat a Dutch oven over high heat for 2 minutes. Swirl in the olive oil and wait 1 minute. Crumble the chorizo into the pan, and sauté about 4 minutes, until the sausage is crisped on one side but not fully cooked. Add the shallots and thyme, stirring to coat them with the chorizo oil. Add the clams and the roasted tomatoes, stirring for about 2 minutes to combine all the ingredients and coat the clams. Pour in the vermouth and cover the pan. Let the clams steam a few minutes, until they open. Remove the lid and add the stock. Discard any unopened clams. Bring to a simmer, stirring well to combine the flavors, and swirl in the butter. Taste for seasoning. Spoon the clams and chorizo into a large, warm, shallow bowl.
- Meanwhile, take the pork out of the oven and return it to the stove, over medium heat. Add the garlic and stir well, so that it coats the meat and potatoes. After a minute or two, when the garlic is translucent and just starting to color, stir in the parsley. Arrange the pork and potatoes over the clams and chorizo.
- Serve with a large serving spoon and lots of crusty bread. If you are feeling over the top, a bowl of aïoli would really gild the lily (see page 148).
- Fried Potatoes
- Preheat the oven to 400°F.
- Place the potatoes in a roasting pan, and toss well with 2 tablespoons olive oil, the garlic, bay leaves, thyme sprigs, and 1 heaping teaspoon salt. Cover tightly with aluminum foil, and roast the potatoes about 50 minutes, until they're tender. (The time will really depend on size, age, and variety of potatoes.) When the potatoes have cooled, peel them, discard the bay leaves and thyme, and crumble the potatoes into chunky pieces with your hands.
- Heat a large sauté pan over high heat for 2 minutes. (To get the potatoes nicely browned and crisp, don't overcrowd them. You may have to use two pans or brown them in batches.) Swirl in the remaining 2 tablespoons olive oil and wait 1 more minute. Add the crumbled potatoes, and season with the thyme leaves, salt, and pepper. Sauté the potatoes until they are crispy on one side. (Don't try to move them or turn them if they are stuck to the pan; they will eventually release themselves, just be patient.) After about 8 minutes, when they've browned nicely on the first side, stir them to let them color on all sides. Serve immediately, or set aside on a baking sheet.
- Roasted Tomatoes
- Preheat the oven to 400°F.
- Slice the tomatoes in half lengthwise, toss them with the olive oil, thyme, 1 teaspoon salt, and a pinch of pepper. Place the tomatoes, cut side down, on a baking sheet, and roast in the oven 30 to 40 minutes, until their skins blister and shrivel. When the tomatoes have cooled, pull off their skins and crush them gently with your hands.
- Note
- This is one of the more involved recipes in this book, but if you plan ahead and prep well, it's actually simple the evening of the dinner. Confit the pork a day or two in advance (remember, it will need to sit in the brine for 2 days before that!). Roast the tomatoes and potatoes in the morning, and then, closer to dinnertime, fry the potatoes and set them aside. The sautéing of the pork and steaming of the clams should be done at the last minute.
PORTUGUESE PORK TENDERLOIN
I won a contest to attend a cooking school in Portugal, where the chef laughed at all ideas of cooking light. This is my version of one his recipe, where I cut back on the olive oil and heavy cream. It reminds me of the flavors of Miguel's roast, but I don't feel guilty about eating it.-Jessie Grearson-Sapat, Falmouth, Maine
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a large bowl; drizzle with 1 tablespoon oil. Sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt; toss to coat. , Transfer to a greased 15x10x1-in. baking pan. Bake at 400° for 40-45 minutes or until tender, stirring occasionally. , Meanwhile, in a small saucepan, combine the red wine, port wine, plums and rosemary. Bring to a boil; cook until liquid is reduced to about 1 cup, about 25-30 minutes. Remove rosemary and discard. Transfer to a blender; cover and process until smooth. Set aside., Sprinkle pork with remaining pepper and salt. In a large skillet, brown pork in remaining oil; remove and keep warm., Add the broth, cream cheese, cream and plum mixture to skillet; cook over medium-low heat until blended. Return pork to the pan; cook and stir for 8-10 minutes or until meat is no longer pink. Serve pork and sauce with potatoes. Garnish with additional rosemary if desired.
Nutrition Facts : Calories 595 calories, Fat 22g fat (7g saturated fat), Cholesterol 142mg cholesterol, Sodium 569mg sodium, Carbohydrate 38g carbohydrate (15g sugars, Fiber 3g fiber), Protein 49g protein.
PORTUGUESE STEAMED CLAMS
Being of Portuguese descent and raised in Rhode Island along the Eastern seaboard, this recipe is a wonderful combination of my two heritages. If desired serve with a small cup of melted butter for dipping clams and don't forget a fresh loaf of warm, crusty bread!!! Note: If the clams seem sandy, soak them for a couple of hours or overnight in the refrigerator in salted water with a bit of vinegar, cornmeal, and cayenne pepper.
Provided by Star Pooley
Categories World Cuisine Recipes European Portuguese
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Wash clams well in a sink of cold water. Discard any clams that are already opened.
- In a large stock pot with a tight fitting lid, place the cleaned clams. Add the sausage, onion, tomatoes and wine. Cover and set over high heat. Steam until all the clams open up. Be sure to shake the pan often to insure even heat.
- Drizzle olive oil over the cooked clams. Evenly divide all the ingredients into warm soup plates. Divide the broth into side cups for dipping.
Nutrition Facts : Calories 697.1 calories, Carbohydrate 9.1 g, Cholesterol 104.2 mg, Fat 52.6 g, Fiber 0.9 g, Protein 29.9 g, SaturatedFat 17.6 g, Sodium 1567.1 mg, Sugar 3.6 g
PORTUGUESE STYLE PORK CUTLETS
Make and share this Portuguese Style Pork Cutlets recipe from Food.com.
Provided by Transylmania
Categories Pork
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients except pork and cooking oil and pour over pork in a non-reactive container. Let marinate for between 6 and 48 hours (refrigerate for longer than 6 hours).
- Heat frying pan over medium heat and add just enough oil to cover the bottom. Cook pork cutlets two or three at a time until done. Keep finished cutlets warm in a low oven while cooking the others.
- When all the meat is cooked, drain off excess oil and pour the excess marinade into the pan. Cook over medium high heat for about 10 minutes, or until the sauce is thick like gravy.
- Serve the pork cutlets with marinade on top. Rice and/or fried potatoes are essential with this, as is a green salad.
PORK AND SHELLFISH STEW
Steps:
- Combine first 4 ingredients in large bowl. Cover and refrigerate overnight.
- Transfer pork and marinade to heavy large saucepan. Add paprika and 1 teaspoon salt. Bring mixture to boil. Reduce heat, cover and simmer until pork is tender, about 1 hour 30 minutes. (Pork can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
- Add tomato sauce, shrimp and clams to pork. Cover and boil until shrimp are cooked through and clams open, about 10 minutes. Discard any clams that do not open.
- Transfer stew to large bowl. Garnish with olives and parsley and serve.
More about "portugueseporkclamstew recipes"
PORTUGUESE CLAM STEW - HONEST COOKING
From honestcooking.com
5/5 (1)Author PhilosokitchenCuisine PortugueseCategory Main
- Even if it’s possible to make the Portuguese clams stew with canned or frozen clams, I strongly suggest you to use live clams. The process will be longer, but the taste will pay off! If you decide to use live clams, cook them as soon as possible: the more you wait, the more will be difficult to clean the sand out of clams.
- First of all, peel and slice the onion finely, then peel the garlic cloves. After that, pour 3 tbsp of extra-virgin olive oil into a saucepan big enough to contain the clams, and place over medium heat. Now, sautè the onions and garlic until pale golden and translucent. Finally, transfer the vegetables into a mixer and blend until smooth and consistent.
- Now, slice the chorizo, and cut the slices into halves. After that, pour 1 tbsp of extra-virgin olive oil into the saucepan, and stir-fry the chorizo until the surface becomes golden and crunchy, but the inner is still soft.
- Once cleaned, rinse again thoroughly the clams one to one under running water, then pour them into the saucepan along with the seared chorizo and cook a couple of minutes. Now, raise the flame and baste with the white wine. Let the alcoholic part of the wine evaporate, then low the flame to medium, and add the onion and garlic sauce. Finally, stir, close the saucepan with a lid, and cook until the clams open their shells. Discard any unopened clams.
PORTUGUESE PORK WITH CLAMS - FOOD FROM PORTUGAL
From foodfromportugal.com
Cuisine CuisineEstimated Reading Time 2 minsServings 4Total Time 2 hrs 35 mins
PORTUGUESE PORK AND CLAMS (CARNE DE PORCO à ALENTEJANA)
From easyportugueserecipes.com
PORK MEDALLIONS PORTUGUESE - A FAMILY FEAST®
From afamilyfeast.com
PORTUGUESE BEEF STEW (CARNE GUISADA) - THE PORTUGUESE ...
From theportugueseamericanmom.com
PORTUGUESE STYLE GRILLED PORK BELLY (ENTREMEADA) | PHOTOS ...
From photosandfood.ca
PORTUGUESE PORK AND CLAMS CARNE DE PORCO à ALENTEJANA
From thepurpledoorsupperclub.com
PORTUGUESE PORK AND GARLIC
From rickrodgers.com
PORTUGUESE PORK AND CLAMS - LUCY WAVERMAN'S KITCHEN
From lucywaverman.com
PORTUGUESE STEW - FOOD FROM PORTUGAL
From foodfromportugal.com
PORTUGUESE-INSPIRED PORK AND CLAM STEW - OUR ITALIAN TABLE
From ouritaliantable.com
PORTUGUESE MARINATED PORK (TORRESMOS DE VINHA D’ALHOS)
From photosandfood.ca
10 BEST PORTUGUESE PORK RECIPES - YUMMLY
From yummly.com
PORTUGUESE PORK STEW RECIPE - EAT SMARTER
From eatsmarter.com
PORTUGUESE PORK WITH CLAMS RECIPE - BBC FOOD
From bbc.co.uk
PORTUGUESE SEAFOOD STEW WITH CLAMS - FEARLESS EATING
From fearlesseating.net
PORTUGUESE PORK AND CLAM STEW – FLEXITARIAN KITCHEN
From flexitariankitchen.com
PORTUGUESE FISH STEW (CALDEIRADA) - FEASTING AT HOME
From feastingathome.com
PORTUGUESE-STYLE PORK ROAST WITH CLAMS - LEITE'S CULINARIA
From leitesculinaria.com
PORTUGUESE BRAISED PORK AND CLAMS – COOKING AT CLARK TOWERS
From cookingatclarktowers.com
PORTUGUESE BRAISED PORK AND CLAMS (PORCO à ALENTEJANA)
From foodandwine.com
PORTUGUESE CLAM AND CHORIZO STEW RECIPE - FOOD & WINE
From foodandwine.com
CACOILA - KITCHEN DREAMING
From kitchendreaming.com
PORTUGUESE PORK AND CLAMS - THE GLOBE AND MAIL
From theglobeandmail.com
ROASTED PORTUGUESE PORK LOIN WITH HOMEMADE PIMENTA MOIDA
From emerils.com
10 BEST PORTUGUESE PORK STEW RECIPES | YUMMLY
From yummly.com
10 BEST PORTUGUESE PORK STEW RECIPES - YUMMLY
From yummly.co.uk
PORTUGUESE PORK STEW - WILLIAMS SONOMA
From williams-sonoma.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love