Carne De Porco A Alentejana Pork Meat With Clams Recipes

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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



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

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

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

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



Carne de Porco Alentejana image

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.

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

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



Portuguese Pork Alentejana image

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

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

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