Pork Alentejana Recipes

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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

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

EAST MEETS PORTUGAL 'ALENTEJANA' -- PORK AND CLAMS EAST MEETS WEST STYLE

Provided by Ming Tsai

Categories     main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 26



East Meets Portugal 'Alentejana' -- Pork and Clams East Meets West Style image

Steps:

  • Place the clams, salt and cornmeal in a bowl and completely cover with cold water. Let them soak and purge for 1 hour. Drain, rinse and set aside. In a hot saute pan, coat lightly with oil and saute half of the garlic and ginger. Add the zucchinis and caramelize, about 3 minutes. Remove from pan and add drained clams.
  • Deglaze with half of the wine and shaoxing and cover. Add a little water if needed if clams do not fully open. Once clams are open, set aside. (discard any that do not open). Keep liquid. Wipe pan out and coat with oil on high heat. Season the pork brisket with salt and paprika and brown on all sides. Add onions and caramelize. Add black beans.
  • Deglaze with remaining shaoxing and wine and reduce by 50 percent. Add chicken stock and half of the reserved clam juice. Check for seasoning and add more clam juice if necessary. Bring to a simmer and reduce by 60 percent. Check again for seasoning and add zucchinis and clams. Add lemon juice and whisk in butter. Check one more time for flavor. While the sauce is reducing, season the pork tenderloin with salt and pepper and sear in a hot, oiled pan. Brown well on all sides and finish in a 375 degree oven until medium, about 10 minutes.
  • For the potatoes, heat the curry oil to 375 degrees and first blanch the potatoes until lightly brown. This can and should be done in advance. Right before serving, fry again, this time until golden brown, drain well, season with salt, and toss with cilantro. (frying it twice produces a very crisp product).
  • PLATING Using an o-ring in the center of the plate, fill with the pork sauce. Top with fried potatoes. Cut each pork tenderloin into 3 equal pieces and surround ring. Pull ring off and serve.
  • Make a paste with curry powder, water salt and slowly add oil. Let stand for 1 hour to settle. Use top, yellow oil for garnish or frying.

15 littleneck clams (plus a few extra in case some don't open)
1 tablespoon salt
1/4 cup corn meal
1 1/2 tablespoons garlic
1 tablespoon minced ginger
1/2 cup green zucchini, 1/4-inch dice
1/2 cup yellow zucchini, 1/4-inch dice
2 pounds pork brisket, 1/2-inch dice
2 tablespoons paprika
1/2 cup medium diced onions
2 tablespoons Chinese black beans, rinsed, drained and chopped
1/2 cup shaoxing wine
1 cup white wine
4 cups chicken stock
2 lemons, juiced
2 tablespoons butter
1 1/2 cups Idaho potatoes, 1/4-inch dice (square off the potato, no peeling necessary)
1/4 cup chopped cilantro leaves
2 cups curry oil, to fry
2 pounds pork tenderloin, cut into 8-ounce portions
Canola oil, to cook
Salt and black pepper, to taste
1/2 cup curry powder
Water, to make runny paste
Pinch salt
2 cups canola oil

PORK ALENTEJANA

This pork and clam dish originated in the Alentejo region of Portugal, where pork is served almost daily. To prepare clams in shells for cooking: Thaw clams if frozen. Cover clams with salted water (3 tbsp to 8 cups water); let stand 15 minutes. Repeat this process twice. Posted for ZWT5! Marinating time not included in prep time. From Classic International Recipes.

Provided by breezermom

Categories     Pork

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 12



Pork Alentejana image

Steps:

  • For marinade, combine wine, paprika, garlic, bay leaves, 1 tsp salt, and dash of pepper. Add pork. Cover; marinate 2 hours or overnight in refrigerator, stirring occasionally.
  • Drain port, reserving marinade. Pat meat dry. In skillet brown pork in half of the hot oil. Add reserved marinade. Bring to boiling; reduce heat. Simmer, uncovered about 45 minutes or till liquid is almost evaporated. Skim off fat and remove bay leaves.
  • Meanwhile, cook onions and pimentos in the remaining hot oil until the onion is tender. Add the clams, the 1/2 tsp salt, and the 1/4 tsp of pepper. Cover and cook 5 to 7 minutes or till shells open (discard any that do not open).
  • Add pork mixture to the clam mixture; heat through.

1 1/2 cups dry white wine
4 teaspoons paprika
2 garlic cloves, minced
2 bay leaves
1 teaspoon salt
2 lbs pork tenderloin, cut into 1 inch pieces
1/4 cup olive oil
2 medium onions, thinly sliced
1/4 cup pimentos, chopped
24 small clams, in the shell fresh (See description to prepare them) or 24 small clams, in the shell frozen (See description to prepare them)
1/2 teaspoon salt
1/4 teaspoon pepper

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