Wonderful "Carne de Porco à Alentejana" Portuguese Pork and Clams

Dear Readers,

It has been a while since the last Post, thus in order to redeem myself I am going to share with you one of my favourite dishes. It is called “Carne de Porco à Alentejana”, it means Alentejo style Pork Meat.

If you are a follower of this Blog, you remember that I have mentioned Alentejo several times; this hot region of Portugal, very similar in terms of nature to south California, is the home of beautiful landscapes, cork trees, historical cities, Bulls, Lusitano Horse, amazing Olive Oil, Exquisite Wines, Pata Negra Ham and wonderful people. It is for sure an amazing place to discover, full of history and contrast between a wild Atlantic Ocean Coast (with wonderful fresh fish and Seafood) and a dry hot interior that borders Spain. If you are curious pay a visit to Unesco's city Evora, this charming place will enchant you. It was also in Alentejo that the famous hollywood movie "the house of spirits" was registered.

If you are a Foodie or Gourmant you will love Alentejo, regional recipes are just mind-blowing!!! Different from everything you tried before. You don’t believe me? Well, just try this recipe at home and then send me your comments. Your family and friends will be astonished with the mix of flavours and colours.

Here’s the shopping list:

500g of diced Pork Meat (large cubes)

4 large matured Tomatoes

2 garlic cloves

2 Onions

Q.B. Massa de Pimentao (Portuguese sweet paprika paste, if you cannot find it use Sweet Paprika)

1kg of large black Clams

2 spoons of lard

Q.B. Table salt

Q.B. Black Pepper/Chilli Powder

1 large Bay leaf

2dl of White wine

500kg of diced potatoes (large cubes)

Q.B. of Fresh Coriander

1 container of vegetables vinaigrette (like pickled vegetables)

Step 1) In a large container put the chopped onion, chopped garlic, bay leaf, chopped fresh coriander, sweet paprika, salt, pepper, chilli, white wine and the Pork meat (leave it to rest overnight in the fridge)

Step 2) Fry the potatoes and leave to rest aside

Step 3) On a large pan, add a bit of water, olive oil, chopped garlic, salt, pepper and chilli, and stream open the clams. Add chopped fresh coriander on the top and leave it to rest aside

 Step 4) Retrieve the Pork Meat from the marinate and leave it on a strainer for some minutes

Step 5) In a frying pan melt some Pork lard and fry the Pork Meat, don’t burn it but cook it thoroughly

Step 6) When the meat is ready, crushed the tomatoes with a bit of white wine and add it to the meat, cook it for another 10 minutes, do not let it burn

Step 7) On a large tray, pour the meat, then the clams over the top without the water, then the fried potatoes, finally the chopped pickled vegetables and chopped fresh coriander

Step 8) Enjoy it, with a wonderful Portuguese White from Alentejo, serve it very cold

Bon Apetit,

Chef Gourmet Du Art

P.S. Today’s Post is dedicated to DAN