Portuguese Pork Alentejana

Name: Portuguese Pork Alentejana
Prep time: 40 min
Cook time: 30 min
Total time: 430 min
Ingredients: 1.5 cups dry white wine; 1 teaspoon paprika; 2.5 teaspoons salt; 0.25 teaspoon black pepper; 2 cloves garlic, peeled and cut in half; 1 bay leaf; 2 pounds pork loin, cut into 1 inch cubes; 3 teaspoons olive oil, divided; 2 onions, peeled and thinly sliced; 2 teaspoons finely chopped garlic; 2 tomatoes - peeled, seeded and chopped; 0.25 teaspoon crushed red pepper flakes; 24 small clams in shell, scrubbed; 0.25 cup chopped fresh parsley

4.6

(14)

13 Reviews

4 Photos

An original Portuguese recipe with pork and clams.

Submitted by John Pacheco

Updated on November 8, 2022

close up view of Portuguese Pork Alentejana with clams and shrimp, garnisehd with fresh herbs in a white bowl

Prep Time:

40 mins

Cook Time:

30 mins

Additional Time:

6 hrs

Total Time:

7 hrs 10 mins

Servings:

Yield:

4 to 6 servings

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Ingredients

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Original recipe (1X) yields 6 servings

1 ½ cups dry white wine
1 teaspoon paprika
2 ½ teaspoons salt
¼ teaspoon black pepper
2 cloves garlic, peeled and cut in half
1 bay leaf
2 pounds pork loin, cut into 1 inch cubes
3 teaspoons olive oil, divided
2 onions, peeled and thinly sliced
2 teaspoons finely chopped garlic
2 tomatoes - peeled, seeded and chopped
¼ teaspoon crushed red pepper flakes
24 small clams in shell, scrubbed
¼ cup chopped fresh parsley

Directions

In large bowl, combine wine, paprika, salt and pepper, blend well. Add garlic cloves, bay leaf, and cubed meat, turn meat in marinade to coat pieces. Marinate for 6 hours, turning occasionally.
Drain pork; reserve marinade. Pat cubes completely dry. Discard garlic and bay leaf. Melt 1 teaspoon of oil in large skillet. Add pork cubes, stirring frequently so that the meat colors quickly and evenly. Transfer with slotted spoon to a bowl.
Pour reserved marinade into skillet and bring to a boil over high heat, scraping off any brown particles clinging to the inside of pan. Boil briskly uncovered until marinade is reduced to 1 cup. Pour over pork and set aside.
In 6 to 8 quart pan, heat remaining 2 teaspoons oil; add onion and cook for 5 minutes, stirring frequently until onion is soft but not brown. Add garlic, tomatoes and crushed red pepper. Simmer, stirring constantly for 5 minutes.
Spread the clams, hinged side down, over the tomato sauce; cover the pan tightly and cook over medium to high heat for ten minutes or until clams open. Stir in reserved pork and juices. Simmer for 5 minutes to heat thoroughly. Sprinkle with parsley.

Nutrition Facts (per serving)

315	Calories
12g	Fat
12g	Carbs
28g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 315
% Daily Value *
Total Fat 12g	15%
Saturated Fat 4g	18%
Cholesterol 74mg	25%
Sodium 1298mg	56%
Total Carbohydrate 12g	4%
Dietary Fiber 2g	5%
Total Sugars 3g
Protein 28g	57%
Vitamin C 15mg	17%
Calcium 53mg	4%
Iron 3mg	18%
Potassium 614mg	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.