File:Puerco Alentejana.jpg: Difference between revisions

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imported>Stephen Ewen
({{Image notes |Description=Carne de porco com amêijoas à alentejana |Author=DPaul Brown |Date=2007 |Source=http://hedonia.seantimberlake.com/hedonia/2007/11/carne-de-porco.html |Country first published in=USA |Copyright holder=Sean Timberlake |Notes=<small>Dish made from recipe adapted from ''Time-Life Foods of the World: The Cooking of Spain and Portugal'' 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...)
 
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== Summary ==
== Summary ==
{{Image notes
Importing file
|Description=Carne de porco com amêijoas à alentejana
|Author=DPaul Brown
|Date=2007
|Source=http://hedonia.seantimberlake.com/hedonia/2007/11/carne-de-porco.html
|Country first published in=USA
|Copyright holder=Sean Timberlake
|Notes=<small>Dish made from recipe adapted from ''Time-Life Foods of the World: The Cooking of Spain and Portugal''
 
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.
 
Transfer to a large bowl and serve with bread for sopping.</small>
|Other versions=}}
== Licensing/Copyright status ==
{{CC-by-nc-3.0}}

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