Sunday Flavors

CARNE DE PORCO ALENTEJANA

(Pork and Clams with Sweet Red Pepper Paste)

This is one of the true Portuguese classics from the Alentejo province (“Alentejano” or “Alentejana” refers to someone or something from Alentejo). This odd sounding combination of pork with clams recipe finds its origin in the most south provinces of Portugal. The first quality pork meat from Alentejo and the top flavor seafood from Algarve are together in this mouthwatering alentejana pork meat.
This recipe is a simple combination of tender juicy pieces of pork marinated with “massa de pimentão” (a sweet red pepper paste) and cooked with the addition of clams and fresh coriander at the last moments. Although “massa de pimentão” is readily available in Macau, at the supermarkets selling Portuguese products, this paste can be substituted with a tablespoon of paprika, a tablespoon of salt and a tablespoon of olive oil. Please note, if you use “massa de pimentão” don’t use salt. This paste is usually very salty.
I usually serve it with fried potatoes, in cubes, but you can just boil potatoes or simply make a salad. Fell free to create.
About the clams, you must be sure of its freshness. Red Market is a good place to find it. For this time, the supplier was my Compadre Santos, the owner of a famous Portuguese restaurant were you also can try this recipe if you are not in the mood to cook.

YOU WILL NEED (serves 4):
600 gr / 1 lb and 5 ¼ oz of boneless pork loin;
2 tablespoons of “massa de pimentão” or alternative above;
50 ml / 1 ¾ fl oz of extra virgin olive oil;
2 tablespoons of pork lard;
2 bay leaves;
3 garlic cloves, sliced;
200 ml / 7 ¼ fl oz of white wine;
1 fresh chili;
600 g / 1 lb and 5 ¼ oz of small clams, thoroughly washed;
Black olives;
1 tablespoon of chopped pickles (optional).
Fresh coriander, coarsely chopped;
2 tablespoons of freshly squeezed lemon juice;
300 g / 10 ½ oz of potatoes;

METHOD:

The night before, marinate pork loin cubes with “massa de pimentão”, garlic, wine, bay leaves and chili;
Remove the pork cubes from the marinade, pat dry and sauté in a casserole with olive oil, pork lard, bay leaves and chili;
On medium heat, add the marinade and simmer, covered, until the pork is tender – 30 to 40 minutes;
If you see any chance of the pork catching on the bottom, add a little more wine or water if it is to salty;
Add the clams to the casserole. lower the heat and cook covered until they are all open;
Cut the heat and gently stir in a handful of fresh coriander, coarsely chopped, black olives and chopped pickles;
Drizzle in lemon juice;
Serve with boiled or fried potatoes.