Ingredients with Measurements:
- 1 lb pork loin, cut into bite-sized pieces
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1/2 cup all-purpose flour
- 1/4 cup olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 bay leaf
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lb fresh clams, scrubbed and rinsed
- 1/4 cup fresh parsley, chopped
Special equipment needed:
- Large skillet or Dutch oven with lid
Step-by-step instructions:
1. In a large bowl, season the pork with paprika, salt, and black pepper. Toss to coat.
2. Dredge the pork in flour, shaking off any excess.
3. In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
4. Add the pork to the skillet and cook until browned on all sides, about 5 minutes.
5. Remove the pork 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 leaf, and pork back to the skillet.
8. Bring the mixture to a boil, then reduce the heat to low and cover the skillet.
9. Simmer for 30 minutes, or until the pork is tender.
10. Add the clams to the skillet and cover.
11. Cook for 5-7 minutes, or until the clams have opened.
12. Discard any clams that do not open.
13. Remove the bay leaf and sprinkle with fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for browning the pork
Low heat for simmering the pork and clams
Serving size:
4 servings
Nutritional information:
Calories per serving: 420
Fat per serving: 18g
Saturated fat per serving: 4g
Protein per serving: 32g
Carbohydrates per serving: 25g
Fiber per serving: 2g
Sugar per serving: 2g
Sodium per serving: 640mg
Substitutions for ingredients:
- Pork loin can be substituted with pork shoulder or pork tenderloin.
- White wine can be substituted with chicken broth or vegetable broth.
- Fresh clams can be substituted with canned clams or mussels.
Variations:
- Add diced tomatoes to the skillet for a more tomato-based sauce.
- Add diced potatoes to the skillet for a heartier meal.
- Use shrimp instead of clams for a different seafood flavor.
Tips and tricks:
- Make sure to scrub and rinse the clams thoroughly before adding them to the skillet.
- Discard any clams that do not open after cooking.
- Serve with crusty bread to soak up the sauce.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a skillet over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley
Pairings:
- Crusty bread
- White wine
Suggested side dishes:
- Roasted vegetables
- Steamed rice
Troubleshooting advice:
- If the sauce is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of water and add to the skillet to thicken.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F.
- Discard any clams that do not open after cooking.
Food history:
Carne de Porco à Alentejana is a traditional Portuguese dish from the Alentejo region. It is a combination of pork and clams, which were abundant in the region.
Flavor profiles:
Savory, salty, slightly spicy
Serving suggestions:
Serve with crusty bread and a glass of white wine.
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Region: Portuguese