Portuguese Carne de Porco à Alentejana (Pork and Clams)
Carne de Porco à Alentejana is one of Portugal’s most celebrated surf-and-turf dishes. It marries tender marinated pork with fresh clams in a way that feels
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Ingredients
- 800 g pork shoulder (cut into 3 cm cubes)
- 4 garlic cloves (crushed)
- 2 bay leaves
- 2 tbsp sweet paprika
- 250 ml dry white wine
- 2 tbsp white wine vinegar
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 kg fresh clams (soaked in salted water for at least 1 hour to purge sand)
- 500 g potatoes (peeled and cut into small cubes)
- Olive oil for frying
- 1 small onion (finely chopped)
- 2 garlic cloves (sliced)
- Fresh coriander (chopped (for garnish))
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