Posted on Monday, February 15, 2016 in
Pork Recipes
Carne de Porco à Alentejana
How to make the popular traditional dish, pork and clams (carne de porco à Alentejana).
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| Preparation time | 2 h |
| Cooking Time | 30 min |
| Ready In | 2 h 30 min |
| Level of Difficulty | Easy |
| Servings | 4 |
Ingredients
1 1/2 lbs of pork loin4 cloves of garlic1 cup of white wine1/2 cup of lard or vegetable shortening1 1/4 lbs of clams1 sprig of coriander2 bay leaves1 lemonSalt and pepper (to taste)
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Preparation
- Cut the pork into cubes, mix it with the crushed garlic, bay leaves, salt and pepper and white wine.
- Let this marinate for about 2 hours.
- Put the clams in salted water for 1 hour to lose the sand, wash them thoroughly.
- Place the lard or vegetable shortening in a frying pan and when hot, add the drained meat and fry, stirring occasionally, until bown, than add the liquid from the marinade and simmer about 5 minutes and add the clams.
- When the clams are open, remove from the heat and add the chopped coriander.
- Serve with Portuguese fries and salad to taste.
Recipe & Photo Credit: receitasdeportugal.com
Posted by: Eddy
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John leary
I add a package of Goya seasoning that rounds it out great!
1 year ago, Tuesday, April 18, 2023
Francis Lee Bercher
Add 1/4 cup sofrito to the marinade. Too much lard! Just enough to coat the pan. I make this in a cataplana I brought home from Lisbon.
1 year ago, Tuesday, April 18, 2023
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