Portuguese Pork and Clams
Portuguese Pork and Clams, known as "Carne de Porco à Alentejana," is a classic dish combining tender marinated pork with briny clams, cooked together in a rich, savory sauce with garlic, white wine, and spices. This flavorful blend is a beloved staple of Portuguese cuisine, often garnished with fresh cilantro and served with crispy potatoes or crusty bread.
Ingredients
- 1 cup white wine
- 3 cloves garlic, chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 bay leaves
- ½ teaspoon ground cumin
- 1 pound boneless pork loin, cubed
- 1 tablespoon olive oil
- 1 onion, sliced
- 1 pound cooked and diced potatoes
- 1 (15 ounce) can cannellini beans
- 1 pinch ground cayenne pepper
- 18 clams
- 3 tablespoons chopped fresh parsley, for garnish
Instructions
- To Marinate: Combine the wine, garlic, oregano, salt, pepper, bay leaves, and cumin in a nonporous glass dish or bowl. Mix together. Add pork and toss to coat. Cover dish or bowl and refrigerate to marinate for 2 to 3 hours.
- Heat oil in a large skillet over medium heat. Add onion and saute until soft. Remove pork from dish or bowl (reserving marinade) and add to skillet; brown quickly, then add potato cubes, reserved marinade, beans, cayenne pepper and clams or mussels. Cook until open, about 7 minutes. Garnish with parsley and serve hot.
Nutrition
Calories: 557kcalCarbohydrates: 48gProtein: 35gFat: 20gSaturated Fat: 6gCholesterol: 73mgSodium: 657mgPotassium: 1563mgSugar: 3gVitamin C: 31mgCalcium: 134mgIron: 8mg
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