Ingredients:
- 1 kg (2.2 lbs) pork shoulder, cut into bite-sized cubes
- 500 g (1.1 lbs) fresh clams
- 1 onion, finely chopped
- 4 cloves of garlic, minced
- 1 red bell pepper, seeded and sliced
- 1 bay leaf
- 250 ml (1 cup) dry white wine
- 250 ml (1 cup) pork or chicken broth
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro or parsley, chopped (for garnish)
Instructions:
- Rinse the clams under cold water and scrub them to remove any sand or debris. Place them in a bowl with cold water and let them sit for about 30 minutes to release any sand. Drain and set aside.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the pork cubes and cook until browned on all sides, about 5-7 minutes. Remove the pork from the pot and set aside.
- In the same pot, add the chopped onion, minced garlic, and sliced red bell pepper. Sauté until the onion is translucent and the pepper is slightly softened.
- Add the tomato paste and stir well to coat the vegetables. Cook for another 2 minutes.
- Return the pork to the pot and add the bay leaf, white wine, and broth. Season with salt and pepper to taste. Stir well to combine all the ingredients.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 to 2 hours, or until the pork is tender and the flavors have melded together.
- Once the pork is tender, add the clams to the pot. Cover and cook for an additional 5-7 minutes, or until the clams open. Discard any clams that remain closed.
- Taste the sauce and adjust the seasoning if needed. Remove the pot from the heat.
- Serve the Porco à Alentejana hot, garnished with chopped cilantro or parsley. It is traditionally served with crusty bread or boiled potatoes.
Enjoy your Porco à Alentejana, a delicious and flavorful Portuguese dish!
Wine Pairing
When pairing wine with Porco à Alentejana, a traditional Portuguese dish that combines braised pork and clams, there are a few wine options that can complement its rich and flavorful components. Here are some wine recommendations:
- Vinho Verde: Vinho Verde is a light and crisp white wine from the Minho region of Portugal. Its high acidity and slight effervescence can refresh the palate and cut through the richness of the pork and clams. Choose a young and vibrant Vinho Verde to enhance the flavors of the dish.
- Alvarinho: Alvarinho, also known as Albariño, is a white wine grape variety commonly found in Portugal and Spain. Look for a Portuguese Alvarinho from the Vinho Verde or Monção e Melgaço regions. The wine’s bright acidity and citrusy flavors can complement the seafood element of the dish while providing a refreshing balance.
- Rosé: A dry rosé wine can be a versatile choice for Porco à Alentejana. Opt for a rosé with good acidity and a medium body. The wine’s fruity and floral notes can harmonize with the pork and clams, adding a touch of freshness to the overall experience.
- Red Vinho Verde: If you prefer red wine, consider a red Vinho Verde. These wines are light and youthful, with vibrant acidity and fresh berry flavors. A red Vinho Verde can provide a lively and fruity complement to the dish, enhancing its savory elements.
- Dão Red Wine: Dão is a wine region in Portugal known for producing elegant and medium-bodied red wines. Look for a Dão red wine made from grape varieties like Touriga Nacional or Tinta Roriz. The wine’s structured tannins and dark fruit flavors can pair well with the braised pork and provide a robust accompaniment to the dish.