Carne de Porco Alentejana

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs reduce fat while maintaining moisture.

clams

🥗Healthier: mussels

💰Cheaper: canned clams

Canned clams are more accessible and budget-friendly.

white wine

🥗Healthier: vegetable broth

💰Cheaper: apple cider vinegar

Apple cider vinegar adds acidity without the cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more economical option.

Cut Idaho potatoes into bite-sized chunks, ensuring they are all cut evenly.

Fry the potatoes for about 4 minutes until they are nicely golden brown.

Remove pre-cooked potatoes from the oven.

Marinate the pork overnight with 1 tablespoon of salt, 3 tablespoons of red hot sauce, 1.5 teaspoons of paprika, 1.5 teaspoons of granulated garlic, 1 cup of white wine, and 0.5 cup of red wine.

Sear the marinated pork in a little bit of olive oil until browned.

Add 4-6 little neck clams to the pan with the pork and stir.

Wait for the clams to open as they cook, which indicates they are done.

Add the fried potatoes to the pan with the pork and clams.

Pour in the beef stock and let it reduce, mixing everything together until combined.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens