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Alentejana Pork Stew

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PREP TIME
40 min
COOKING TIME
30 min
TOTAL TIME
430 min
SERVINGS
6 servings
Dinner Portuguese
Alentejana Pork Stew
Ingredients
  • 1 1/2 cups dry white wine
  • 1 teaspoon paprika
  • 2 1/2 teaspoons salt
  • 1/4 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
  • 1/4 teaspoon crushed red pepper flakes
  • 24 small clams in shell, scrubbed
  • 1/4 cup chopped fresh parsley
Instructions
1
Combine wine, paprika, salt and pepper in a large bowl, stirring until well incorporated. Add minced garlic cloves, bay leaf, and cubed meat, ensuring the meat is evenly coated with the marinade. Refrigerate for 6 hours, turning occasionally to prevent uneven marination.
2
Remove pork from the marinade; reserve the liquid. Pat the meat cubes dry, making sure they are completely free of moisture. Discard the garlic and bay leaf.
3
Heat 1 teaspoon of oil in a large skillet over high heat. Add the pork cubes, stirring constantly to promote even browning and coloration. Transfer the cooked pork with a slotted spoon to a bowl.
4
Return the reserved marinade to the skillet and bring it to a boil over high heat, scraping off any browned particles from the pan's interior. Boil the marinade vigorously uncovered until it reduces to 1 cup, stirring occasionally.
5
Transfer the cooked pork back into the skillet with the reduced marinade and set it aside.
6
In a 6 to 8 quart pan, heat the remaining 2 teaspoons of oil over medium to high heat. Add sliced onion and cook for 5 minutes, stirring frequently until the onion is softened but not browned.
7
Add minced garlic, canned tomatoes and crushed red pepper to the pan. Simmer, stirring constantly for 5 minutes.
8
Arrange the clams, hinged side down, over the tomato sauce in the pan. Cover the pan tightly and cook over medium to high heat for ten minutes or until the clams open. Stir in the reserved pork and juices, ensuring they are well combined.
9
Simmer the mixture for 5 minutes to heat it thoroughly. Sprinkle with chopped parsley before serving.