Cook with Michael: CARNE DE PORCO À ALENTEJANA

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs offer a leaner option while pork loin is more budget-friendly.

clams

🥗Healthier: mussels

💰Cheaper: canned clams

Mussels are often more affordable and nutritious.

white wine

🥗Healthier: chicken broth

💰Cheaper: cooking wine

Chicken broth reduces alcohol while adding flavor.

chorizo

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage is leaner, while smoked sausage is often less expensive.

Marinate pork overnight in spices and white wine.

Preheat oven to 425°F.

Toss potatoes with paprika, onion powder, garlic powder, and olive oil; spread them out so they roast instead of steam.

Place potatoes in the oven for 40 minutes until crispy.

Heat the pan used for clams, which contains butter, white wine, and garlic.

Drain the marinated pork and add it to the hot pan to brown on all sides.

Cook the pork through, then add the clams to the pan.

Heat and thicken the marinade from the overnight soaking of the pork.

Assemble the dish by plating the pork, clams, and roasted potatoes, garnishing with parsley instead of cilantro.

Serve with asparagus on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens