Add a photo

Portuguese Pork Alentejana

By: John Pacheco  
"An original Portuguese recipe with pork and clams."

Rating: This weblink has been rated 6 times with an average star rating of 4.7 Read Reviews (6)

Rate/Review | 390 people have saved this

Prep Time:
40 Min
Cook Time:
30 Min
Ready In:
7 Hrs 10 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 4 to 6 servings
 

Ingredients

  • 1 1/2 cups dry white wine
  • 1 teaspoon paprika
  • 2 1/2 teaspoons salt
  • 1/4 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
  • 1/4 teaspoon crushed red pepper flakes
  • 24 small clams in shell, scrubbed
  • 1/4 cup chopped fresh parsley

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 315 | Total Fat: 11.9g | Cholesterol: 74mg

ADVERTISEMENT

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 31, 2003 by STEVEPEREIRA 
I had this fantastic dish at a local Portuguese restaurant then set out on a search to find... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 31, 2003 by LEAHAIMEE 
I loved this recipe! (My husband was also a big fan.) I used boneless pork chops instead of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 7, 2005 by njmom 
This was a nice change of pace from making my usual pork roast. I didn't used fresh tomatoes,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 24, 2003 by AHIMMERODER 
This was a hit at my wine and cheese party. We had 2 portugese people attending and they said... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 26, 2009 by Julie M. 
This was FABULOUS! I either put a little extra salt, or maybe it was because I used white... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 6, 2009 by queenbuffet 
I have made this twice now and I loved it both times. Excellent delicate flavor and the pork... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?