In the heart of the Alentejo region of Portugal, a culinary tapestry of flavors unfolds, where the land meets the sea to create a dish that embodies the essence of rustic charm and coastal bounty: Carne de Porco à Alentejana (Pork with Clams). This delectable dish is a symphony of tender pork, briny clams, and aromatic spices, all harmoniously united in a rich and savory sauce.
This article takes you on a culinary journey, providing two distinct recipes for Carne de Porco à Alentejana: a classic version that stays true to tradition and a modern interpretation that adds a touch of contemporary flair. Both recipes offer step-by-step instructions, ingredient lists, and cooking tips to guide you through the process of creating this Portuguese masterpiece.
The first recipe, "Traditional Carne de Porco à Alentejana," is a testament to the simplicity and authenticity of this dish. It features tender pork cubes lovingly stewed in a flavorful sauce made from fresh clams, white wine, garlic, and paprika. The result is a comforting and hearty meal that captures the essence of Portuguese home cooking.
The second recipe, "Modern Twist on Carne de Porco à Alentejana," takes a creative approach while staying rooted in tradition. This updated version introduces a delightful combination of sweet and savory flavors by incorporating dried apricots and honey into the sauce. The result is a dish that balances the briny taste of the clams with a hint of sweetness, creating a unique and memorable culinary experience.
Whether you prefer the classic or the modern approach, this article provides all the necessary information and guidance to prepare a delicious and authentic Carne de Porco à Alentejana. Embark on this culinary adventure and savor the taste of Portugal's countryside and coastline in every bite.
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 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
CARNE DE PORCO ALENTEJANA
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
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 A ALENTEJANA (PORK MEAT WITH CLAMS)
I make this for celebrations all the time.
Provided by Theresa Vieira
Categories Seafood
Number Of Ingredients 14
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
Tips:
- Use fresh, high-quality ingredients. This will make all the difference in the final dish.
- Don't overcrowd the pan when cooking the pork. This will prevent it from cooking evenly.
- Cook the pork until it is browned on all sides. This will help to develop flavor.
- Use a good quality white wine. This will add depth of flavor to the dish.
- Don't boil the clams. This will make them tough.
- Serve the dish immediately. This will ensure that the pork and clams are hot and juicy.
Conclusion:
Carne de Porco à Alentejana is a delicious and easy-to-make dish that is perfect for a special occasion. The combination of pork, clams, and white wine creates a flavorful and satisfying dish that is sure to please everyone at the table.
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