Best 2 East Meets Portugal Alentejana Pork And Clams East Meets West Style Recipes

East meets Portugal Alentejana Pork and Clams: Dive into a Culinary Fusion Masterpiece! Experience the harmonious marriage of Portuguese and Eastern flavors in this irresistible dish, where tender pork and succulent clams come together in a savory dance of spices and textures. This East meets West recipe takes you on a gastronomic journey, combining the richness of Portuguese Alentejana cuisine with the vibrant flavors of the Orient. Get ready to tantalize your taste buds and embark on a culinary adventure that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

PORTUGUESE PORK ALENTEJANA

Portuguese Pork Alentejana image

An original Portuguese recipe with pork and clams.

Provided by John Pacheco

Categories World Cuisine Recipes European Portuguese

Time 7h10m

Yield 6

Number Of Ingredients 14

Ingredients

1 ½ cups dry white wine
1 teaspoon paprika
2 ½ teaspoons salt
¼ teaspoon black pepper
2 cloves garlic, peeled and cut in half
1 bay leaf
2 pounds pork loin, cut into 1 inch cubes
3 teaspoons olive oil, divided
2 onions, peeled and thinly sliced
2 teaspoons finely chopped garlic
2 tomatoes - peeled, seeded and chopped
¼ teaspoon crushed red pepper flakes
24 small clams in shell, scrubbed
¼ cup chopped fresh parsley

Steps:

In large bowl, combine wine, paprika, salt and pepper, blend well. Add garlic cloves, bay leaf, and cubed meat, turn meat in marinade to coat pieces. Marinate for 6 hours, turning occasionally.
Drain pork; reserve marinade. Pat cubes completely dry. Discard garlic and bay leaf. Melt 1 teaspoon of oil in large skillet. Add pork cubes, stirring frequently so that the meat colors quickly and evenly. Transfer with slotted spoon to a bowl.
Pour reserved marinade into skillet and bring to a boil over high heat, scraping off any brown particles clinging to the inside of pan. Boil briskly uncovered until marinade is reduced to 1 cup. Pour over pork and set aside.
In 6 to 8 quart pan, heat remaining 2 teaspoons oil; add onion and cook for 5 minutes, stirring frequently until onion is soft but not brown. Add garlic, tomatoes and crushed red pepper. Simmer, stirring constantly for 5 minutes.
Spread the clams, hinged side down, over the tomato sauce; cover the pan tightly and cook over medium to high heat for ten minutes or until clams open. Stir in reserved pork and juices. Simmer for 5 minutes to heat thoroughly. Sprinkle with parsley.

Nutrition Facts : Calories 314.8 calories, Carbohydrate 11.9 g, Cholesterol 73.7 mg, Fat 11.9 g, Fiber 1.5 g, Protein 28.3 g, SaturatedFat 3.6 g, Sodium 1297.8 mg, Sugar 2.5 g

PORTUGUESE PORK AND CLAMS

Portuguese Pork and Clams image

This is my version of an incredible combination of tastes; try it, you'll like it!

Provided by Richard Tebaldi

Categories World Cuisine Recipes European Portuguese

Yield 4

Number Of Ingredients 15

Ingredients

1 cup white wine
3 cloves garlic, chopped
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon ground black pepper
2 bay leaves
½ teaspoon ground cumin
1 pound boneless pork loin, cubed
1 tablespoon olive oil
1 onion, sliced
1 pound cooked and diced potatoes
1 (15 ounce) can cannellini beans
1 pinch ground cayenne pepper
18 clams
3 tablespoons chopped fresh parsley, for garnish

Steps:

To Marinate: Combine the wine, garlic, oregano, salt, pepper, bay leaves, and cumin in a nonporous glass dish or bowl. Mix together. Add pork and toss to coat. Cover dish or bowl and refrigerate to marinate for 2 to 3 hours.
Heat oil in a large skillet over medium heat. Add onion and saute until soft. Remove pork from dish or bowl (reserving marinade) and add to skillet; brown quickly, then add potato cubes, reserved marinade, beans, cayenne pepper and clams or mussels. Cook until open, about 7 minutes. Garnish with parsley and serve hot.

Nutrition Facts : Calories 557.3 calories, Carbohydrate 48.2 g, Cholesterol 73.2 mg, Fat 20 g, Fiber 8.4 g, Protein 35.1 g, SaturatedFat 6.1 g, Sodium 656.5 mg, Sugar 3.2 g

Tips:

Use fresh, high-quality ingredients: This will make a big difference in the flavor of your dish. Look for plump, juicy clams and tender pork shoulder.
Don't overcrowd the pan: If you add too much pork or clams to the pan, they won't cook evenly. Cook the pork in batches if necessary.
Sear the pork before braising it: This will give the pork a nice browned crust and help to develop its flavor.
Use a good quality white wine: The wine will add flavor to the braising liquid. Choose a wine that you would enjoy drinking on its own.
Let the dish simmer for at least 30 minutes: This will allow the flavors to meld and the pork to become tender.
Serve the dish with crusty bread or rice: This will help to soak up the delicious sauce.

Conclusion:

Alentejana pork and clams is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of pork, clams, and white wine creates a flavorful and satisfying dish that is sure to please everyone at the table. So next time you're looking for a new recipe to try, give Alentejana pork and clams a try. You won't be disappointed.