Recipe - Carne de Porco à Alentejana (Pork Meat Alentejana Style) #portuguesefood

white wine

🥗Healthier: broth

💰Cheaper: water

Broth adds flavor without alcohol.

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs are leaner and cheaper.

clams

🥗Healthier: mussels

💰Cheaper: canned clams

Mussels are often less expensive and still delicious.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more budget-friendly.

Prepare the marinade by mixing Pima mua, tomato puree, white pepper, sweet paprika, and white wine cooking wine with garlic bits.

Taste the marinade and adjust salt if necessary.

Start frying raw potatoes until golden brown; note that they take longer than frozen ones.

Sauté chopped onions, garlic, and bay leaves until translucent, about 2 minutes.

Add marinated meat into the pot, including the marinade.

Add 1.5 teaspoons of sweet paprika for color and flavor.

Add a generous amount of white pepper for spice; substitute with black pepper if desired.

Incorporate 2 tablespoons of pimenta mua (pepper paste) into the mixture.

Add 2 teaspoons of tomato puree for additional flavor.

Pour in 2 teaspoons of whiskey to help tenderize the meat.

Add 3/4 cup of white wine; note that the alcohol will evaporate during cooking.

Add 1 cup of water to the pot.

Let the mixture cook for a while, allowing the sauce to evaporate.

Add clams to the pot and cook until they start to open, about 5 minutes.

Taste the sauce and adjust seasoning as needed; check the meat for doneness.

Continue cooking for another 5-10 minutes on low heat until the clams are fully opened and meat is tender.

Incorporate the fried potatoes into the stew and mix everything together before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens