Best 5 Carne De Porco À Alentejana Recipes

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**Descubra o Sabor Único da Carne de Porco Alentejana: Uma Deliciosa Fusão de Sabores**

A carne de porco alentejana é um prato tradicional português que combina sabores ricos e texturas contrastantes de forma irresistível. O prato é composto por cubos tenros de carne de porco fritos e depois cozidos em um molho saboroso feito com vinho branco, alho, colorau, louro e outros temperos. A carne é acompanhada por amêijoas cozidas no vapor e fritas, que adicionam um toque de frutos do mar ao prato.

Além da receita clássica, o artigo também apresenta variações criativas da carne de porco alentejana, como uma versão com batata frita, outra com pimentões assados e até mesmo uma opção vegetariana feita com tofu. Cada receita é cuidadosamente explicada passo a passo, com dicas e sugestões para garantir o melhor resultado.

Se você está procurando um prato saboroso e versátil para impressionar seus amigos e familiares, a carne de porco alentejana é a escolha perfeita. Com sua combinação única de sabores e texturas, este prato é uma verdadeira celebração da culinária portuguesa.

Let's cook with our recipes!

PORTUGUESE PORK AND CLAMS - CARNE DE PORCO à ALENTEJANA



Portuguese Pork and Clams - Carne de Porco à Alentejana image

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

500g pork loin
2 garlic cloves
2tsp massa de pimentão
2 bay leaves
1/2tsp smoked paprika
400ml of a good white wine
Salt and black pepper to taste
2 large potatoes
1tbsp olive oil
500g clams
fresh cilantro

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

CARNE DE PORCO ALENTEJANA



Carne de Porco Alentejana image

Carne de Porco à Alentejana is one of the most traditional Portuguese dishes found on the menus of Portuguese restaurants through out the world. The dishes name, "Alentejana" meas that the dish comes from the Alentejo region of Portugal.

Provided by Suzy Chaves

Categories     Pork

Number Of Ingredients 16

2 lb pork loin (cut into 2 in cubes, you can use tenderloin or reg pork loin)
1 small onion chopped
1/2 tsp cumin powder
2 clove chopped garlic
1 tsp red pepper paste
1 1/2 Tbsp sea salt
1/4 c olive oil
1 bay leaf
1 c white wine or vinho verde
1 Tbsp smoked paprika
2 tsp tabasco or hot sauce
4 c raw potatoes cut into 2 inch cubes
2 lb small fresh little neck clams
1/2 c pickled vegetables (gardeneira)
chopped cilantro for garnish (if desired)
oil for frying

Steps:

  • 1. In a large bowl, season pork with; salt, garlic, bay leaf, paprika, cumin, red pepper, 1/2 cup of the wine.
  • 2. Stir well and let marinate for at least 2 hours or leave overnight.
  • 3. Before you begin cooking the pork, fry potatoes in hot oil until golden brown, season with sea salt and set aside.
  • 4. Place clams in a bowl with cold water and 1 tsp sea salt. Let them sit for about 1/2 -1 hour in refrigerator so they let the sandiness out of them.
  • 5. Preheat large skillet or wok on high heat with 1/4 cup olive oil and add onions. Cook for about 1 minute then add the drained, marinaded pork mixture, (save the liquid). Let meat brown on all sides and cook for about 5 minutes.
  • 6. Rinse and dry clams and add to the pork with 1/2 cup of wine and the leftover marinade. (Add more wine if desired to make more sauce) Cover and cook on med heat until the clams open. Taste the pork and add more salt or Tabasco sauce if desired. Add the potatoes into the pork.
  • 7. Add pickled vegetables and chopped cilantro for garnish.

CARNE DE PORCO À ALENTEJANA



CARNE DE PORCO À ALENTEJANA image

Categories     Pork     Shellfish

Number Of Ingredients 11

50 g de carne de porco (lombo de preferência)
2 dl vinho branco
sal e pimenta q.b.
1 colher de chá de colorau ou 2 de pimentão
3 dentes de alho esmagados
2 folhas de louro
100 g de banha
1 kg de amêijoas ou berbigão
1 limão
100 g de pickles
1 raminho de coentros picados

Steps:

  • Cortar a carne em pedaços pequenos e temperar com sal, pimenta, colorau, vinho branco, dentes de alho e folhas de louro. Envolver muito bem e deixar marinar cerca de 2h. Deitar a banha numa frigideira grande e quando estiver bem quente, juntar a carne bem escorrida e fritar, mexendo de vez em quando, ate ficar lourinha; juntar o líquido da marinada, deixar ferver cerca de 1 minuto e juntar as amêijoas ou berbigões. Mexer e logo que as amêijoas estejam abertas, juntar os coentros picados. Misturar bem e servir imediatamente, polvilhado com pickles cortados miudinhos e decorado com gomos de limão. Não esquecer que as amêijoas ou berbigões devem ser previamente lavados e conservados algumas horas em água temperada com sal a fim de perderem a maior parte da areia que trazem.

CARNE DE PORCO A ALENTEJANA (PORK MEAT WITH CLAMS)



Carne de Porco a Alentejana (Pork meat with Clams) image

I make this for celebrations all the time.

Provided by Theresa Vieira

Categories     Seafood

Number Of Ingredients 14

7 clove garlic, peeled
2 tsp kosher salt
1 Tbsp pimenta muida or red pepper flakes
1 Tbsp paprika
1 c portuguese olive oil or spanish olive oil
2 pork tenderloin, cut into bite size cubes
1 c sweet onions, diced
3 c good dry white wine
4 lb clams, small or littleneck
2 lb shrimp, peeled & deveined
1 Tbsp fresh chopped parsley
3 lb cubed fried potatoes
1 hard crusty bread (for dipping in sauce)
1 c water, if needed

Steps:

  • 1. In a food processor add the garlic, salt, pimenta muida or red pepper, and paprika; process until smooth, then slowly drizzle in 1/2 of the olive oil as you process.
  • 2. In a plastic zip bag add the cubed pork, the garlic mixture, and 1 1/2 cups of white wine, zip bag and toss a couple of times and place in refrigerate overnight or at least for 8 hours.
  • 3. Remove from refrigerator and let sit for 10 minutes. In a large pot add remaining 1/2 cup of olive oil and saute onions until golden, remove meat with slotted spoon and lightly saute. Then add the marinade and remaining 1 1/2 cups of wine; let come to a boil, cover, and simmer for about 45 minutes or when meat is done,if needed add the water, add the clams and contiue to cook, when opened add shrimp and cook until shrimp turn pink; discard any clams that have not opened.
  • 4. Remove from heat and top with the parsley. This dish is served right out of the pot. On a plate add some of the cubed fried potatoes and top with some pork, dip your crusty bread in the sauce and yum, so good. Enjoy!
  • 5. I no longer live a portuguese community so I order my Portuguese Olive Oil on line now at www.portuguesefoodsonline.com

PORTUGUESE PORK ALENTEJANA



Portuguese Pork Alentejana image

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

1 ½ cups dry white wine
1 teaspoon paprika
2 ½ teaspoons salt
¼ 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
¼ teaspoon crushed red pepper flakes
24 small clams in shell, scrubbed
¼ cup chopped fresh parsley

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

Tips:

  • Choose high-quality pork: Opt for pork shoulder or loin that has good marbling for added flavor and tenderness.
  • Cut the pork into bite-sized pieces: This will ensure even cooking and make it easier to eat.
  • Marinate the pork: Marinating the pork in a mixture of soy sauce, Chinese rice wine, garlic, and ginger for at least 30 minutes will help tenderize it and infuse it with flavor.
  • Use a well-seasoned wok: A well-seasoned wok will help prevent the pork from sticking and will also impart a lovely smoky flavor to the dish.
  • Cook the pork over high heat: This will help to sear the pork and lock in its juices.
  • Add the clams and shrimp towards the end of cooking: This will prevent them from overcooking and becoming tough.
  • Serve immediately: Carne de Porco Alentejana is best served hot and fresh out of the wok.

Conclusion:

Carne de Porco Alentejana is a delicious and flavorful dish that is sure to impress your family and friends. It is a perfect meal for a special occasion or a casual weeknight dinner. With its combination of tender pork, succulent clams, and juicy shrimp, this dish is sure to be a hit. So next time you're looking for a new and exciting recipe, give Carne de Porco Alentejana a try. You won't be disappointed!

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