Carne De Porco à Alentejana Recipe
Cubed pork & clams braised in a garlic, white wine & fresh coriander sauce. Prepared in the Alentejo style.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
- 2
Add Garlic and Wine
Once the pork is browned, add the minced garlic and bay leaves. Stir for about 1 minute until fragrant, then pour in the white wine. Bring to a simmer.
- 3
Braise the Pork
Reduce the heat to low, cover the pot, and let the pork braise for about 30 minutes until tender. Stir occasionally.
- 4
Add Clams
After 30 minutes, add the cleaned clams to the pot. Cover again and cook for another 10-15 minutes, or until the clams open up.
- 5
Finish with Coriander
Stir in the chopped fresh coriander and adjust seasoning with more salt and pepper if necessary. Remove from heat.
- 6
Serve
Serve the Carne de Porco à Alentejana hot, making sure to include both pork and clams in each serving. Enjoy!
