Carne De Porco À Alentejana I
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 5 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg pork, very tender, cut into 4 cm cubes
- 1 onion (s), diced
- 200 ml white wine
- 4 clove (s) garlic, chopped
- 3 bunches parsley, chopped
- 1 teaspoon tomato paste
- 1 teaspoon paprika powder, noble sweet
- 100 g lard
- 2 tablespoon olive oil
- 1 kg mussel (s), (clams)
- 1 clove (s)
- 1 bay leaf
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Make a marinade from white wine, garlic, paprika, salt, pepper, bay leaf and clove and let the meat rest in it for 5 hours.
- Drain and collect the marinade.
- Fry the meat vigorously in the lard. Add the sieved marinade to the meat. With the lid closed, let it steep on a high flame until the sauce is reduced by half and the meat is nice and tender.
- Meanwhile, make a second sauce from tomato paste, olive oil, parsley, salt and pepper and simmer over high heat for 8 minutes.
- Wash the clams thoroughly, removing any open clams! Add the mussels to the tomato sauce and let simmer over high heat until the mussels open, which is very quick. Remove the pan from the heat and discard any closed mussels.
- Add the finished mussels to the meat and mix everything together. Let simmer for another two or three minutes and serve immediately.
- This amount is enough for 4-6 people. This is usually served with roughly cut or diced French fries.
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