Portuguese Pork à Alentejana (Carne de Porco à Alentejana) is one of the most traditional and popular pork dishes of Portuguese cuisine.
Traditionally you should use pork shoulder cut into 2-inch cubes, but for this recipe, I used boneless back rib. This dished is always served with cubed fried potatoes, sometimes also accompanied with white rice.
Hope you enjoy!
Ingredients (for 8 people):
1 kg of cubed pork shoulder
1 bay leaf
3 garlic cloves
4 tbsp of sweet pimento paste
1 bottle of white wine (preferably Portuguese)
Black pepper
Salt
500g clams (with shell)
For method click HERE.
1 kg de pá de porco aos cubos
1 folha de louro
3 dentes de alho
4 colheres de sopa de pasta de pimento
1 garrafa de vinho branco (de preferência portuguesa)
Pimenta preta
Sal
500g de amêijoas (com casca)
Para ver o método clica AQUI.
