Ingredients with Measurements:
- 2 lbs. pork loin, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup olive oil
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1/2 cup clam juice
- 1 tbsp. tomato paste
- 6 cloves garlic, minced
- 1 bay leaf
- 1/4 tsp. red pepper flakes
- 1/4 cup chopped fresh parsley
- 1 lemon, cut into wedges
Special equipment needed:
- Large skillet or Dutch oven
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. In a shallow dish, combine flour, salt, and black pepper. Dredge pork pieces in the flour mixture, shaking off any excess.
2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add pork pieces and cook until browned on all sides, about 5-7 minutes. Remove pork from skillet and set aside.
3. In the same skillet, add white wine, chicken broth, clam juice, tomato paste, garlic, bay leaf, and red pepper flakes. Stir to combine and bring to a simmer.
4. Return pork to the skillet and stir to coat with the sauce. Cover and simmer for 30-40 minutes, or until pork is tender and cooked through.
5. Remove bay leaf and stir in chopped parsley. Serve hot with lemon wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
5. Temperature:
Medium-high heat for browning the pork, and simmer for cooking the pork.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 380
Total fat: 18g
Saturated fat: 4g
Cholesterol: 105mg
Sodium: 630mg
Total carbohydrates: 14g
Dietary fiber: 1g
Sugar: 1g
Protein: 35g
Substitutions for ingredients:
- Pork loin can be substituted with pork shoulder or pork tenderloin.
- Chicken broth can be substituted with vegetable broth or water.
- Clam juice can be substituted with fish stock or seafood broth.
- Red pepper flakes can be substituted with cayenne pepper or paprika.
Variations:
- Add diced potatoes or carrots to the skillet for a one-pot meal.
- Use shrimp instead of pork for a seafood version of this dish.
- Add sliced chorizo or linguica sausage for extra flavor.
Tips and tricks:
- Make sure to shake off any excess flour from the pork before cooking to prevent clumping in the sauce.
- Use a wooden spoon to stir the sauce to prevent scratching the skillet.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a skillet over medium heat until heated through, or in the microwave for 1-2 minutes.
Presentation ideas:
Serve in a large serving dish or individual bowls, garnished with fresh parsley and lemon wedges.
Garnishes:
Fresh parsley and lemon wedges.
Pairings:
- Serve with crusty bread to soak up the sauce.
- Pair with a side salad or steamed vegetables for a balanced meal.
- Serve with a glass of white wine, such as Albariño or Vinho Verde.
Suggested side dishes:
- Roasted potatoes or sweet potatoes
- Grilled asparagus or green beans
- Rice pilaf or quinoa salad
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or clam juice to thin it out.
- If the pork is tough, cook for an additional 10-15 minutes until tender.
Food safety advice:
- Make sure to cook pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Carne de Porco à Alentejana is a traditional Portuguese dish from the Alentejo region, which is known for its pork and seafood. The dish combines pork with clams and garlic in a flavorful sauce.
Flavor profiles:
This dish is savory and slightly spicy, with a rich sauce made from white wine, chicken broth, and clam juice. The pork is tender and flavorful, and the garlic adds a pungent kick.
Serving suggestions:
Serve this dish as a main course for a dinner party or special occasion. It is also a great option for a cozy family meal.
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Region: Portuguese