File:Puerco Alentejana.jpg: Difference between revisions

• 1-1/2 c. white wine
• 1 Tbsp paprika
• 1-1/2 tsp salt
• pepper
• 2 garlic cloves
• 1 bay leaf
• 1 tsp fennel seed
• 2 lbs lean boneless pork, cut into 1" cubes
• 3 Tbsp oil
• 2 medium onions, thinly sliced
• 1 large red bell pepper, cut into strips
• 2 tsp minced garlic
• 2 medium tomatoes, peeled, seeded and chopped
• pinch red pepper flake
• 2 dozen clams, scrubbed

Mix ingredients up to pork in a large zip-top bag, and marinate for up to 6 hours in the fridge.

Drain pork, reserving fluid. Discard bay leaf. Pat meat dry. In a 6- to 8-quart Dutch oven, heat 1 tsp oil until smoking, then brown meat on all sides. Transfer meat to a bowl and set aside. Add the marinating liquid and boil, deglazing bottom of pan, until reduced to 1 cup. Pour over the pork and set aside.

Add remaining oil, heat until shimmering; add peppers and onions, and cook until soft but not brown. Add garlic, tomatoes and pepper flake. Simmer for several minutes, until tomatoes break down. Spread the clams, hinge-side down, over top of sauce and cook, covered, 10 minutes or until clams open. Discard any that do not open. Add the pork and liquid and simmer 5 minutes, until everything is heated through.