Alentejana/Portuguese Pork & Clams

As summer is ending, I like to start eating spicier and meatier food, and Portuguese food is all about that. On secret behind most Portuguese dishes is garlic, base on my experience, there’s never too much garlic in Portuguese cuisine. For the meat, since Portuguese food revolves around seafood, and due to the love for pork most Portuguese have, the Pork & Clams Alentejana seems like the perfect meaty dish to start the fall.

You need:

  • 2 cups white wine
  • 1 tsp paprika
  • 2 tsp salts
  • 1/4 tsp pimento pepper
  • 5 cloves garlic
  • 2 bay leaf
  • 2 lb pork loin
  • 2 onions
  • 2 tomatoes
  • 1/4 tsp crushed red pepper flakes
  • 20 small clams in shells
  • 1/4 cup chopped fresh parsley

How to make this:

  1. Mix the wine, paprika, salt, pepper, garlic cloves, bay leaf, and cubed meat, marinate the meat overnight
  2. Drain the pork and save marinade. Quickly stir-fry the pork and allows the meat to color evenly
  3. Caramelize the chopped onion, add the garlic, chopped tomatoes, and crushed red pepper
  4. Add the marinade, let it simmer and reduce its volume is by half (a relatively thick sauce)
  5. Clean the clams and let it cook in the tomato sauce for about 10min or until they open
  6. Add the pork and let them cook in sauce for another 5 min
  7. Serve it with some garlic bread or some Portuguese rice

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