Recipe of Quick Pork and Clams (Carne De Porco Alentejana)

Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Steps to Prepare Speedy Pork and Clams (Carne De Porco Alentejana). It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

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To get started with this particular recipe, we must prepare a few components. You can have Pork and Clams (Carne De Porco Alentejana) using 14 ingredients and 14 steps. Here is how you cook it.

This is a traditional dish orginating in the area where I was born. I've been having it for years. I make a good one but Gradma always makes the best...

Ingredients and spices that need to be Make ready to make Pork and Clams (Carne De Porco Alentejana):

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

Instructions to make to make Pork and Clams (Carne De Porco Alentejana)

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.

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