CARNE DE PORCO ALENTEJANA

Carne de Porco Alentejana image

Provided by Suzy Chaves

Categories Pork

Number Of Ingredients 16

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

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.