Alentejo-style pork
by Tavolino
A traditional Portuguese dish that combines marinated pork loin with fresh clams, served with crispy fried potatoes and an aromatic touch of cilantro.
Ingredients
- Garlic cloves 4
- Salt 1 tbsp
- Pork loin 600 g
- Red bell pepper paste 2 tbsp
- Lard 2 tbsp
- White wine 1 cup
- Potatoes 1 kg
- Oil 500 ml
- Clams 500 g
- Fresh cilantro to taste
- Olives 10 units
Preparation
- 1
Cut 600 g of pork loin into small cubes.
- 2
Mince 4 garlic cloves and mix them in a bowl with salt to taste and 2 tbsp of red bell pepper paste.
- 3
Coat the pork loin in this marinade and let it rest for 2 hours.
- 4
Peel and cut 1 kg of potatoes into cubes.
- 5
Heat 500 ml of oil and fry the potatoes until golden brown.
- 6
Remove the potatoes and set aside on paper towels.
- 7
In a large skillet, melt 2 tbsp of lard.
- 8
Add the marinated pork loin and fry until browned on all sides.
- 9
Pour 1 cup of white wine over the meat.
- 10
Cover and let it simmer over low heat for 15 minutes.
- 11
Add 500 g of clams to the meat.
- 12
Cover again and let it cook until the clams open, about 5 minutes.
- 13
Fold the reserved fried potatoes into the mixture.
- 14
Sprinkle with chopped fresh cilantro and garnish with 10 olives.