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Practical Method to Cooking Extraordinary Pork and Clams (Carne De Porco Alentejana)

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Pork and Clams (Carne De Porco Alentejana)

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To prepare an unforgettable Pork and Clams (Carne De Porco Alentejana), here are the ingridients required:

  1. You need 650 grams of cubed pork.
  2. Provide 650 grams of calms.
  3. Take 5 of potatoes, peeled and cut in cubes.
  4. Take 4 of garlic cloves, finely diced.
  5. Prepare 2 of bay leaves.
  6. You need of coriander, (add according to how much you like the taste).
  7. Prepare 1-2 Tbsp of pimento paste.
  8. Take 225 ml of white wine.
  9. Prepare 60 ml of olive oil, extra virgin.
  10. Prepare to taste of sea salt.
  11. Take to taste of cracked black pepper.
  12. Provide of vegetable oil, for frying potatoes.
  13. Provide of pickles in vinegar (diced), OPTIONAL.
  14. Use of whole olives, OPTIONAL.

After preparing the ingridients, next you are ready to cook your tasty Pork and Clams (Carne De Porco Alentejana) by following the instructions on this section:

  1. Note: If you can't find pimento paste use 2 teaspoons of paprika. The taste won't be exactly the same but it'll be just as good..
  2. Prepare the pork, in a bowl add the diced pork, pimento paste, garlic cloves, salt and black peper (when using pimento I normally omit as its already really salty). Mix everything together well. Then add the bay leaves and add the wine again mix well. Place in fridge and let it marinade at least 4 hours before, preferably leave it marinating overnight. https://cookpad.com/us/recipes/368965-pimentao-the-traditional-way.
  3. In the morning, place the clams in cold salted water. Change the water a number of times during the day. Just before cooking run the clams a few times under running water..
  4. Next fry the potatoes and place on a tray lined with kitchen roll. When fried set aside covered with foil to keep warm..
  5. Drain the pork from the marinade and reserve the marinade for later..
  6. In a large pot heat the olive oil..
  7. Next add the pork and fry for around 5 minutes. Stir every so often..
  8. Add the marinade into the pot and cook for a further 5 minutes..
  9. Add the clams and cook between 5-10 minutes until they are all open. Discard any that are unopened as they are unsafe to eat..
  10. Remove from the heat and add the coriander, pickles and olives. On this occasion I chose not to add pickles or olives as my fiancée doesn't like neither..
  11. Place the potatoes in a shallow tray and lightly salt..
  12. Next place the pork over the potatoes and lightly mix together..
  13. Then drizzle the sauce over the pork..
  14. Serve immediately..

Recipe : Pork and Clams (Carne De Porco Alentejana)

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