A Portuguese Dish Call: [Carne de Porco a Alentejana]

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Thing you’ll need

2 lb. boneless pork butt [1” cubes], 1½ cup White wine [dry]4 tsp. Paprika,

2 bay leaves, 1 1/2 tsp. salt [to taste], 1/2 tsp. Fresh ground black pepper [to taste]

5 cloves garlic [chopped], 2 med onion sliced thin,

2 lb. Cherry clams or little necks [in a shell],

2 tsp hot or med pepper sauce [Tabasco, red hot, to taste]

¼ cup of olive oil [Portuguese saloio]

4 med tomatoes chopped, 2 tsp. Parsley,

5 large potatoes [1”cubes]

lemon quarters

Step 1: cut the pork in one-inch cubes, put the pork cubes in a large dish bowl. In another bowl mix the wine, 3 cloves garlic, hot pepper sauce, bay leaf, ¼ tsp. Of pepper, 1 tsp. Of salt, pour the mixture over the meat. Cover and leave it in the refrigerated, overnight, turning occasionally. Allowing marinating.

Step 2: drain the pork, keeping the marinade “hold on to it.” Heat a heavy frying pan and two tablespoons of the olive oil. Add the pork and brown the pork on all sides over medium heat. Place the meat and the oil in 8-quart heavy stovetop casserole and add the reserved marinade and paprika simmer the meat in the juices, uncovered, until the juices is almost evaporate, about 40 minutes. Skim the fat and discard the bay leaves.

Step 3: Meanwhile, in another deep saucepan sauté the onions in the remaining olive oil, the tomatoes and the rest of the garlic and cook gently until the onions are soft.

Step 4: Wash the clams and add them to the onion/tomato mixture. Add the remaining of the salt and pepper and Cover and cook on high heat until all the clams have opened [about 5 to 6 minutes]add the clams and juice to the pork and heat through. More pepper sauce may be added [to taste].

Step 5:skin the potato and cut it in one-inch cubes {approximates] and boil it.

Serve the potato put the pork and the clams in their shells on top, sprinkling with parsley and garnishing with lemon quarters



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