Elevate your culinary experience with Pork Alentejana, a harmonious blend of tender braised pork enriched by the vibrant red pepper paste known as Massa de pimentão and enhanced with a burst of saltiness from the succulent clams. Follow this recipe to make a delicious dish that will take your taste buds to Portugal.
Yield: 4 servings
Ingredients
2 large red peppers, roasted, peeled, and seeded
4 cloves garlic
2 tablespoons tomato paste
Extra virgin olive oil
2 1/2 lbs. pork shoulder, cut into 1-inch pieces
1 1/2 cup white wine
2 bay leaves
1 tablespoon cilantro, minced
2 dozen cockles or littleneck clams, scrubbed, soaked, and drained
kosher salt and black pepper, to taste
Directions
Add peppers, paste, and garlic to a food processor. Pulse until smooth, then add three tablespoons of oil. Rub pork chops with pepper mixture and allow to marinate for 3 to 4 hours.
Season pork with salt and pepper. Add four tablespoons of olive oil in a large sauté pan on medium-high heat. When the oil is shimmering, add half of the pork and sear for about 2-3 minutes on either side. (Be careful not to crowd the pan, or the pork will not brown.) Remove the cooked pork from the pan and repeat the process with the remaining meat.
Next, add all pork and juices to the pan. Add wine, 1 cup of water, and bay leaves. Scrape up brown bits from the bottom. Bring liquid to a boil, reduce to a simmer, and cover tightly. Cook on low for 1 1/2 to 2 hours, occasionally checking to ensure the pork is almost covered with liquid. If not, add more wine and water. Skim the fat from the top of the pork.
Add clams, cover, and cook for 5 minutes until just opened. (Discard any clams that do not open). Finally, add cilantro and serve.
