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Carne de Porco à Alentejana (Portuguese Pork and Clams)
by
Russ Crandall
Текущий рейтинг: 4.0
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.%20Legend%20has%20it%20that%20chefs%20in%20Algarve%20gave%20the%20dish%20this%20name%20to%20let%20diners%20know%20that%20the%20pork%20was%20from%20Alentejo-raised%20pigs,%20who%20were%20fed%20acorns%20and%20had%20a%20flavorful%20meat.%20At%20the%20time,%20pigs%20in%20Algarve%20were%20fed%20fish%20scraps%20from%20the%20burgeoning%20canning%20industry,%20and%20was%20not%20considered%20very%20tasty.%20Some%20argue%20that%20the%20addition%20of%20clams%20to%20the%20dish%20was%20a%20way%20of%20masking%20any%20%E2%80%9Cfishy%E2%80%9D%20tasting%20pork.%3C/p%3E%3Cp%3EServes%20four%3C/p%3E%3Cp%3EIn%20a%20ziploc%20bag,%20combine%20the%20chopped%20pork,%20garlic,%20white%20wine,%20bay%20leaves,%20paprika,%20and%20black%20pepper.%20Marinate%20the%20pork%20for%20at%20least%202%20hours,%20but%20up%20to%204%20hours.%20At%20the%20same%20time,%20rinse%20and%20scrub%20your%20clams,%20and%20soak%20them%20for%2030%20minutes;%20drain%20and%20rinse.%3C/p%3E%3Cp%3EOnce%20the%20pork%20has%20marinated,%20squeeze%20out%20the%20marinade%20and%20reserve%20for%20later.%20Remove%20the%20pork%20and%20let%20it%20sit%20on%20some%20paper%20towels%20to%20dry%20a%20little.%3C/p%3E%3Cp%3EHeat%20up%20a%20large,%20deep%20skillet%20or%20dutch%20oven%20on%20med/high%20heat%20for%20a%20few%20minutes.%20It%E2%80%99s%20important%20that%20the%20skillet%20is%20very%20hot%20when%20you%20add%20the%20pork.%20Add%20the%20oil%20or%20ghee%20and%20heat%20until%20shimmering.%20Add%20the%20pork%20and%20pan-fry%20until%20it%20browns%20and%20develops%20a%20bit%20of%20a%20crust%20on%20it,%20stirring%20every%20few%20minutes.%3C/p%3E%3Cp%3EThis%20is%20the%20color%20and%20texture%20you%E2%80%99re%20looking%20for%20%E2%80%93%20browned%20and%20crusty.%20It%20should%20take%20about%205-6%20minutes%20altogether.%20Next,%20stir%20in%20the%20marinade%20and%20clams,%20and%20bring%20to%20a%20simmer.%20Cover%20and%20steam%20until%20the%20clams%20open,%20about%205-10%20minutes.%3C/p%3E%3Cp%3EWhen%20the%20clams%20have%20opened,%20remove%20the%20skillet%20from%20the%20heat,%20garnish%20with%20sliced%20olives%20and%20chopped%20cilantro,%20and%20serve%20with%20roasted%20potatoes.%3C/p%3E%3Cp%3ELike%20Loading...%3C/p%3E%3Cp%3ETags:%20clams,%20cooking,%20dinner,%20food,%20paleo,%20pork,%20portugal,%20portuguese,%20potatoes,%20primal,%20recipe,%20seafood,%20traditional%20foods,%20whole%20foods%3C/p%3E){kind=link}