Pork and Clams (Carne De Porco Alentejana)
Pork and Clams (Carne De Porco Alentejana)

Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, pork and clams (carne de porco alentejana). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Pork and Clams (Carne De Porco Alentejana) is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. Pork and Clams (Carne De Porco Alentejana) is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can have pork and clams (carne de porco alentejana) using 14 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Pork and Clams (Carne De Porco Alentejana):
  1. Get cubed pork
  2. Make ready calms
  3. Make ready potatoes, peeled and cut in cubes
  4. Prepare garlic cloves, finely diced
  5. Make ready bay leaves
  6. Prepare coriander, (add according to how much you like the taste)
  7. Take pimento paste
  8. Get white wine
  9. Make ready olive oil, extra virgin
  10. Make ready sea salt
  11. Make ready cracked black pepper
  12. Get vegetable oil, for frying potatoes
  13. Take pickles in vinegar (diced), OPTIONAL
  14. Prepare whole olives, OPTIONAL
Instructions to make Pork and Clams (Carne De Porco Alentejana):
  1. Note: If you can't find pimento paste use 2 teaspoons of paprika. The taste won't be exactly the same but it'll be just as good.
  2. Prepare the pork, in a bowl add the diced pork, pimento paste, garlic cloves, salt and black peper (when using pimento I normally omit as its already really salty). Mix everything together well. Then add the bay leaves and add the wine again mix well. Place in fridge and let it marinade at least 4 hours before, preferably leave it marinating overnight. - - https://cookpad.com/us/recipes/368965-pimentao-the-traditional-way
  3. In the morning, place the clams in cold salted water. Change the water a number of times during the day. Just before cooking run the clams a few times under running water.
  4. Next fry the potatoes and place on a tray lined with kitchen roll. When fried set aside covered with foil to keep warm.
  5. Drain the pork from the marinade and reserve the marinade for later.
  6. In a large pot heat the olive oil.
  7. Next add the pork and fry for around 5 minutes. Stir every so often.
  8. Add the marinade into the pot and cook for a further 5 minutes.
  9. Add the clams and cook between 5-10 minutes until they are all open. Discard any that are unopened as they are unsafe to eat.
  10. Remove from the heat and add the coriander, pickles and olives. On this occasion I chose not to add pickles or olives as my fiancée doesn't like neither.
  11. Place the potatoes in a shallow tray and lightly salt.
  12. Next place the pork over the potatoes and lightly mix together.
  13. Then drizzle the sauce over the pork.
  14. Serve immediately.

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