Ingredients with Measurements:
- 1 lb. pork loin, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/4 cup olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1 bay leaf
- 1 tsp. paprika
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large skillet or Dutch oven with lid
Step-by-step instructions:
1. In a shallow dish, season the flour with salt and pepper. Dredge the pork pieces in the flour mixture, shaking off any excess.
2. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the pork pieces and cook until browned on all sides, about 5-7 minutes.
3. Remove the pork from the skillet and set aside. Add the onion and garlic to the skillet and cook until softened, about 3-5 minutes.
4. Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Add the bay leaf, paprika, salt, and pepper.
5. Return the pork to the skillet and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 30-40 minutes, or until the pork is tender.
6. Remove the bay leaf and stir in the chopped parsley. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for browning the pork, then low heat for simmering.
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 15g
Protein: 25g
Sodium: 500mg
Fiber: 2g
Substitutions for ingredients:
- Pork loin can be substituted with pork shoulder or pork tenderloin.
- Dry white wine can be substituted with chicken broth or vegetable broth.
- Paprika can be substituted with smoked paprika or cayenne pepper.
Variations:
- Add diced potatoes or carrots to the skillet with the onion and garlic for a heartier dish.
- Use shrimp instead of pork for a seafood version of this dish.
- Add chopped tomatoes or tomato sauce for a richer sauce.
Tips and tricks:
- Make sure to shake off any excess flour from the pork before browning to prevent the flour from burning in the skillet.
- If the sauce is too thin, remove the lid and simmer for a few more minutes to thicken it up.
- Serve with crusty bread to soak up the delicious sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls or on a large platter with a sprinkle of chopped parsley on top.
Garnishes:
Chopped fresh parsley or a lemon wedge.
Pairings:
Serve with a side of steamed rice or roasted vegetables.
Suggested side dishes:
- Garlic mashed potatoes
- Roasted Brussels sprouts
- Grilled asparagus
Troubleshooting advice:
- If the pork is tough, it may need to simmer for a longer period of time until it is tender.
- If the sauce is too thick, add more chicken broth or white wine to thin it out.
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 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 dishes.
Flavor profiles:
Savory, slightly sweet, and herbaceous.
Serving suggestions:
Serve hot with a side of steamed rice or roasted vegetables.
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Region: Portuguese