Best 2 Carne De Porco Alentejana Recipes

**Carne de Porco Alentejana: A Culinary Journey to Portugal**

Embark on a delightful culinary adventure to the heart of Portugal with Carne de Porco Alentejana, a traditional dish that captures the essence of Alentejo cuisine. This savory dish tantalizes taste buds with tender pork cubes, succulent clams, and crispy fried potatoes, all harmoniously united in a rich and flavorful sauce. Discover the authentic flavors of Portugal through three carefully curated recipes that showcase the versatility of Carne de Porco Alentejana. From the classic rendition to modern interpretations with a twist, these recipes promise an unforgettable gastronomic experience. Prepare to be captivated by the vibrant flavors and aromas of this iconic Portuguese dish, sure to leave you craving for more.

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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

Ingredients

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

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

Ingredients

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 the right pork: Use pork shoulder or pork butt for the best flavor and texture. These cuts have a good amount of fat, which helps to keep the meat moist and tender during cooking.
Marinate the pork: Marinating the pork in a flavorful mixture of spices, herbs, and liquids helps to tenderize the meat and infuse it with flavor. You can use a variety of marinades, but a simple combination of garlic, olive oil, paprika, cumin, and salt and pepper works well.
Brown the pork: Before stewing the pork, brown it in a large skillet over medium-high heat. This helps to develop flavor and color.
Use a Dutch oven or large pot: A Dutch oven or large pot is the best type of cookware for cooking carne de porco alentejana. The heavy bottom of the pot helps to distribute heat evenly, and the tall sides prevent the liquid from evaporating too quickly.
Simmer the pork: After browning the pork, simmer it in a flavorful broth or sauce until it is fall-apart tender. This usually takes about 1 1/2 to 2 hours.
Add the clams: Once the pork is tender, add the clams to the pot and cook until they open. This usually takes about 5-7 minutes.
Serve immediately: Carne de porco alentejana is best served immediately, garnished with chopped parsley or cilantro. Serve with rice, potatoes, or bread.

Conclusion:

Carne de porco alentejana is a delicious and hearty dish that is perfect for a special occasion or a casual weeknight meal. The combination of tender pork, flavorful clams, and a rich sauce is sure to please everyone at the table. With a little planning and effort, you can easily make this classic Portuguese dish at home.