Portuguese Pork Alentejana

This wonderful dish is a medley of meat and vegetable flavors.

• Preparation Time: 40 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 10 mins
• Calories: 315 Calories

Ingredients

• 2 ½ teaspoons salt
• ¼ cup chopped fresh parsley
• 1 teaspoon paprika
• 1 bay leaf
• ¼ teaspoon crushed red pepper flakes
• 1 ½ cups dry white wine
• 2 pounds pork loin, cut into 1 inch cubes
• ¼ teaspoon black pepper
• 2 tomatoes - peeled, seeded and chopped
• 2 teaspoons finely chopped garlic
• 3 teaspoons olive oil, divided
• 2 cloves garlic, peeled and cut in half
• 2 onions, peeled and thinly sliced
• 24 small clams in shell, scrubbed

Recipe Instructions

Step 1

In large bowl, combine wine, paprika, salt and pepper, blend well. Add garlic cloves, bay leaf, and cubed meat, turn meat in marinade to coat pieces. Marinate for 6 hours, turning occasionally.

Step 2

Drain pork; reserve marinade. Pat cubes completely dry. Discard garlic and bay leaf. Melt 1 teaspoon of oil in large skillet. Add pork cubes, stirring frequently so that the meat colors quickly and evenly. Transfer with slotted spoon to a bowl.

Step 3

Pour reserved marinade into skillet and bring to a boil over high heat, scraping off any brown particles clinging to the inside of pan. Boil briskly uncovered until marinade is reduced to 1 cup. Pour over pork and set aside.

Step 4

In 6 to 8 quart pan, heat remaining 2 teaspoons oil; add onion and cook for 5 minutes, stirring frequently until onion is soft but not brown. Add garlic, tomatoes and crushed red pepper. Simmer, stirring constantly for 5 minutes.

Step 5

Spread the clams, hinged side down, over the tomato sauce; cover the pan tightly and cook over medium to high heat for ten minutes or until clams open. Stir in reserved pork and juices. Simmer for 5 minutes to heat thoroughly. Sprinkle with parsley.