Carne De Porco À Alentejana I

Summary

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

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Instructions

1. Make a marinade from white wine, garlic, paprika, salt, pepper, bay leaf, and clove. Place pork cubes in the marinade and refrigerate for 5 hours.
2. Drain the pork and reserve the marinade.
3. Heat the lard in a large pot over medium-high heat. Add the pork and cook for 8–10 minutes, stirring frequently, until browned on all sides. Pour the reserved marinade over the pork. Cover and simmer over medium-high heat for 2–2.5 hours, stirring occasionally, until the pork reaches 63 °C (145 °F) internal temperature and is tender.
4. While the pork cooks, combine the tomato paste, olive oil, parsley, salt, and pepper in a separate pot. Simmer over high heat for 8 minutes.
5. Wash the clams thoroughly, discarding any that are already open. Add the clams to the tomato sauce and simmer over high heat for 3–5 minutes, until the clams open. Remove from heat and discard any that remain closed.
6. Add the clams and tomato sauce to the pork. Stir well. Simmer over medium heat for 2 minutes.
7. Serve immediately with roughly cut or diced French fries.