Pork Meat à Alentejana​​​

Porco à Alentejana is a traditional Portuguese dish from the Alentejo region. It combines pork and clams in a rich, savory sauce with potatoes. This dish is beloved for its unique flavor profile and hearty ingredients. Here’s how to make it:

Ingredients:

• 500g (1 lb) pork shoulder or pork loin, cut into 1-inch cubes
• 500g (1 lb) clams, scrubbed and soaked in salted water
• 4-5 large potatoes, peeled and cut into wedges
• 4 tablespoons olive oil
• 1 large onion, finely chopped
• 2-3 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 cup white wine (optional, you can use chicken or vegetable broth as a substitute)
• 1 can (14 oz) diced tomatoes or 1 cup tomato sauce
• 1 teaspoon paprika (sweet or smoked)
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 tablespoon flour (optional, for thickening)
• Fresh parsley, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. Prepare the Potatoes:

• Fry Potatoes: In a large skillet or deep frying pan, heat 2 tablespoons of olive oil over medium heat. Fry the potato wedges in batches until golden and crispy. Drain on paper towels and season with salt. Set aside.

2. Cook the Pork:

• Brown Pork: In a large pot or Dutch oven, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the pork cubes and cook until browned on all sides.
• Sauté Aromatics: Add the chopped onion, garlic, and sliced red bell pepper to the pot. Cook until the onion is softened and translucent, about 5 minutes.
• Add Seasonings: Stir in the paprika, dried oregano, and bay leaf. Cook for another 1-2 minutes.

3. Add Liquids and Simmer:

• Deglaze: Pour in the white wine (or broth) and cook for a few minutes until it is slightly reduced.
• Add Tomatoes: Stir in the diced tomatoes or tomato sauce. Bring to a boil.
• Simmer: Reduce the heat to low, cover, and simmer for about 30 minutes, or until the pork is tender.

4. Prepare the Clams:

• Cook Clams: While the pork is simmering, place the clams in a separate pot with a little water. Cover and cook over medium heat until the clams have opened, about 5-7 minutes. Discard any that remain closed.

5. Combine and Finish:

• Add Clams: Gently stir the clams into the pork mixture. Cook for an additional 5 minutes to allow the flavors to meld.
• Thicken Sauce (Optional): If you prefer a thicker sauce, you can mix 1 tablespoon of flour with a little water to form a slurry and stir it into the pot. Cook for a few more minutes until the sauce thickens.
• Add Potatoes: Fold in the fried potatoes and cook for another 2-3 minutes to heat through.

6. Garnish and Serve:

• Garnish: Remove the bay leaf. Garnish with freshly chopped parsley.
• Serve: Serve hot, with additional parsley if desired.

Tips:

• Clams: Make sure the clams are thoroughly cleaned before cooking. Soaking them in salted water helps to remove sand and grit.
• Potatoes: To save time, you can use pre-fried or even roasted potatoes if you prefer.
• Substitutes: If clams are not available, you can use other shellfish like mussels or just stick with the pork and potatoes.

Enjoy your delicious and hearty Porco à Alentejana!