Name: Carne de Porco à Alentejana (Pork with Clams, Garlic & Cilantro)
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Portuguese (Alentejo)
Ingredients: 700 g Pork shoulder (or pork neck), cut into 1-inch cubes; 2 medium Yellow onions, thinly sliced; 6 cloves Garlic cloves, minced; 180 ml Dry white wine; 2 tsp Portuguese pimentão doce (sweet paprika); 2 each Bay leaves; 1 tsp Freshly ground black pepper; 1.5 tsp Fine sea salt; 3 tbsp Olive oil; 900 g Clams (littlenecks/manila), scrubbed and soaked; 20 g Fresh cilantro, chopped (plus more to finish); 1 each Lemon wedges (or a splash of vinho verde/white wine vinegar); 700 g Yukon gold potatoes, cut into 3/4-inch cubes; 500 ml Neutral oil for frying (or more olive oil for pan-frying)

Chop-Chop

Carne de Porco à Alentejana (Pork with Clams, Garlic & Cilantro) | Chop-Chop

Ingredients

Preparation

Method

Vitamins

Minerals

Ingredients

Preparation

Method

Nutrition Facts

Vitamins

Minerals