imported>Caesar Schinas |
|
| Line 1: |
Line 1: |
| == Summary == | | == Summary == |
| {{Image_Details
| | Importing file |
| |description = [[Portuguese pork stew with clams (amêijoas com carne de porco à alentejana)]]
| |
| |author = DPaul Brown
| |
| |copyright = Sean Timberlake. See [[Image_talk:Puerco_Alentejana.jpg/Permission|permission]] page for photo release.
| |
| |source = http://hedonia.seantimberlake.com/hedonia/2007/11/carne-de-porco.html
| |
| |date-created = 2007
| |
| |pub-country = USA
| |
| |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>
| |
| |versions =
| |
| }}
| |
| == Licensing/Copyright status ==
| |
| {{CC|by-nc|3.0}}
| |
