Carne de Porco à Alentejana with Chorizo Recipe

Ingredients with Measurements:
- 1 lb pork loin, cut into bite-sized pieces
- 1/2 lb chorizo sausage, sliced
- 1/2 cup white wine
- 1/2 cup chicken broth
- 2 garlic cloves, minced
- 1 onion, chopped
- 2 bay leaves
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped
- 1 lemon, cut into wedges

Special equipment needed:
- Large skillet or Dutch oven
- Wooden spoon

Step-by-step instructions:

1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add the pork and cook until browned on all sides, about 5 minutes.
3. Remove the pork from the skillet and set aside.
4. Add the chorizo to the skillet and cook until browned, about 3 minutes.
5. Remove the chorizo from the skillet and set aside.
6. Add the onion and garlic to the skillet and cook until softened, about 3 minutes.
7. Add the white wine, chicken broth, bay leaves, paprika, salt, and black pepper to the skillet and stir to combine.
8. Bring the mixture to a boil and then reduce the heat to low.
9. Return the pork and chorizo to the skillet and stir to combine.
10. Cover the skillet and simmer for 30 minutes, stirring occasionally.
11. Remove the bay leaves and discard.
12. Sprinkle the chopped parsley over the top of the dish.
13. Serve hot with lemon wedges on the side.


Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for browning the pork and chorizo
Low heat for simmering the dish
Serving size:
4 servings

Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 6g
Protein: 38g

Substitutions for ingredients:
- Pork loin can be substituted with pork shoulder or pork tenderloin.
- Chorizo can be substituted with any spicy sausage.
- White wine can be substituted with chicken broth or vegetable broth.

Variations:
- Add diced potatoes to the dish for a heartier meal.
- Use smoked paprika for a smokier flavor.
- Add diced tomatoes for a more tomato-based sauce.

Tips and tricks:
- Make sure to brown the pork and chorizo well for maximum flavor.
- Stir the dish occasionally while simmering to prevent sticking.
- Squeeze the lemon wedges over the dish before eating for a burst of freshness.

Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.

Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve the dish in a large, shallow bowl for a rustic presentation.

Garnishes:
Sprinkle additional chopped parsley over the top of the dish before serving.

Pairings:
Serve with crusty bread and a green salad for a complete meal.

Suggested side dishes:
- Roasted vegetables
- Rice pilaf
- Mashed potatoes

Troubleshooting advice:
- If the dish is too dry, add more chicken broth or white wine.
- If the dish is too salty, add a splash of vinegar or lemon juice to balance the flavors.

Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.

Food history:
Carne de Porco à Alentejana is a traditional Portuguese dish from the Alentejo region of Portugal. It is typically made with pork, clams, and potatoes in a white wine and garlic sauce.

Flavor profiles:
This dish is savory and slightly spicy, with a hint of smokiness from the chorizo.

Serving suggestions:
Serve with a glass of red wine for a perfect pairing.

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Region: Portuguese

Taste: Savory, Tangy, Spicy, Aromatic, Meaty