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Porco com Amêijoas à Alentejana | Pork with Clams

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Porco com Amêijoas à Alentejana | Pork with Clams
Recipe type: Entree
 
Porco com Amêijoas à Alentejana | Pork with Clams is a Portuguese food recipe with garlic and onions cooked in wine.
Ingredients
  • 1½ cups dry white wine
  • 1 teaspoon paprika
  • 2½ teaspoons salt
  • ¼ teaspoon black pepper
  • 2 cloves garlic, peeled and cut in half
  • 1 bay leaf
  • 2 pounds pork loin, cut into 1 inch cubes
  • 3 teaspoons olive oil, divided
  • 2 onions, peeled and thinly sliced
  • 2 teaspoons finely chopped garlic
  • 2 tomatoes - peeled, seeded and chopped
  • ¼ teaspoon crushed red pepper flakes
  • 24 small clams in shell, scrubbed
  • ¼ cup chopped fresh parsley
Instructions
  1. Place the pork in a glass or plastic container and add the 1 cup wine, paprika, bay leaf, cloves, and 3 of the garlic cloves. Toss well to mix evenly, cover, and refrigerate overnight. The next day, drain the pork, reserving the marinade. Pat the meat dry.
  2. In a large frying pan over medium heat, melt 2 tablespoons of the lard or warm 2 tablespoons of the olive oil. Working in batches, brown the pork cubes on all sides until golden brown, about 5 minutes. Using a slotted spoon, transfer to a plate.
  3. In a large saucepan over medium heat, melt the remaining 2 tablespoons lard or warm the remaining 2 tablespoons oil. Add the onions and sauté until soft, 8- 10 minutes. Add the remaining 2 cloves garlic and the tomatoes and cook, stirring occasionally until the tomatoes are soft, about 5 minutes.
  4. Add the browned pork to the onion mixture along with the reserved marinade, cover, reduce the heat to low, and cook until the pork is tender, about 1 hour. Check from time to time and add more wine if the pork threatens to scorch.
  5. Add the clams, discarding any that are open or have broken shells, cover, raise the heat to high, and cook until the clams open, about 5 minutes. Discard any clams that failed to open.
  6. Transfer the pork and clams to a warmed serving dish and sprinkle with the cilantro and parsley. Serve immediately.

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