Pork Alentejana Recipe

Name: Taste of Portugals Pork Alentejana Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 1.5 kg Pork shoulder; 500 g Clams; 4 tbs Olive oil; 1 large Onion; 4 cloves Garlic; 250 ml White wine; 250 ml Chicken broth; 2 tsp Paprika; 1 tsp Cumin; 2 leaves Bay leaves; 1 tsp Salt; 1 tsp Black pepper; 2 tbs Fresh parsley; 1 to taste Lemon wedges

Inspired by Taste of Portugal

Time1h 15m

Serves4

Pork cooked with clams and seasoned with spices.

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Ingredients

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Main Ingredients

3 1/3 lb (1.5 kg) Pork shoulder

1 1/8 lb (500 g) Clams

4 tbs olive oil

1 large Onion

4 cloves Garlic

1.06 cup (250 ml) White wine

1.06 cup (250 ml) Chicken broth

Spices and Seasoning

2 tsp Watkins paprika

1 tsp Cumin

2 leaves Bay leaves

1 tsp Celtic sea salt

1 tsp black pepper

Garnish

2 tbs Fresh parsley

1 to taste Lemon wedges

Method

Preparation

Prepare the Clams

Soak the clams in cold water for about 30 minutes to remove any sand. Rinse thoroughly and set aside.

Prepare the Pork

Cut the pork shoulder into 2-inch cubes and season with salt, black pepper, paprika, and cumin.

Chop Vegetables

Finely chop the onion and garlic.

Cooking

Sear the Pork

In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the seasoned pork cubes and sear until browned on all sides. Remove and set aside.

Cook the Onion and Garlic

In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent.

Deglaze the Pot

Pour in the white wine, scraping the bottom of the pot to release any browned bits. Allow the wine to reduce for about 5 minutes.

Add Broth and Spices

Return the seared pork to the pot. Add chicken broth, bay leaves, and bring to a simmer. Cover and cook for about 30 minutes.

Add Clams

After 30 minutes, add the clams to the pot. Cover and cook until the clams open, about 5-8 minutes. Discard any clams that do not open.

Serving

Garnish and Serve

Remove from heat, stir in chopped parsley, and serve hot with lemon wedges on the side.