PORTUGUESE STYLE PORK AND CLAMS (Carne de Porco à Alentejana)

PORTUGUESE STYLE PORK AND CLAMS (Carne de Porco à Alentejana)

This is one of Mr TK’s favourite dishes which he 'occasionally' makes himself and we found this Rick Stein recipe which we’ve adapted slightly. 

Instead of making the red pepper sauce, to save a bit of time, we bought a jar of SACLA trio de poivrons aubergines, but if you’ve got time you can make the sauce/marinade yourself.

 

 

Ingredients :

For the massa de pimentão

6 large red peppers, seeds removed and cut into strips

2 tbsp sea salt flakes

275ml/9½fl oz olive oil

For the pork and clams

1kg pork fillet (tenderloin), cut into 3cm chunks

2 tbsp massa de pimentão (see above)

3 garlic cloves, finely chopped

1½ tsp hot smoked paprika

300ml white wine

5 tbsp olive oil

1 onion, chopped

1 tsp tomato paste

800g raw clams, scrubbed – we prefer to buy the small ones

handful coriander, chopped

salt and freshly ground black pepper

Make the massa de pimentão in advance; it will keep for a couple of weeks in the fridge or can be frozen. Put the peppers in a glass bowl, layering them with the salt. Cover with cling film and leave for 24 hours at room temperature.

Preheat the oven to 150C.

Drain the peppers; put them on a baking sheet and slow-roast for about 1½ hours. Transfer to a bowl, cover and leave to cool slightly. Remove the skin and blitz the peppers to a paste in a food processor. Mix in the olive oil and store in a sterilized glass jar for up to 2 weeks.

Put the pork chunks in a bowl. Add the massa de pimentão or ready-made marinade, garlic and paprika and massage into the meat. Pour in the wine. Cover, transfer to the fridge and chill for 12–24 hours.

Strain the pork through a sieve or colander over a bowl and reserve the marinade. Heat 2–3 tablespoons oil in a large, shallow lidded casserole. Fry the pork in batches over high heat until browned all over. Reduce the heat to medium. Return all the pork to the pan along with the remaining olive oil and the onion and fry for 4–5 minutes, until the onion starts to soften.

Stir in the tomato paste and reserved marinade, turn up the heat to medium–high and bring to the boil. Continue to cook for 2 minutes, or until the liquid is reduced in volume by half. Add the clams to the pan (discarding any that do not close when given a sharp tap). Cover with a lid and cook for 3–5 minutes, or until the clams have steamed open.

Season to taste with salt and pepper. Discard any clams that do not open after cooking. Stir through three-quarters of the coriander, scatter with the remainder and serve at once.

Mr TK also mixed in some fried Batatas Bravas – spicy fried potatoes to his dish – but it’s entirely up to you!

Enjoy!