Porco a Alentejana
Ingredients
- 300 milliliter white wine
- 3 cloves garlic, finely chopped
- 1 tsp paprika
- 1 clove
- 1 bay leaf
- salt & pepper
- 450 gram loin of pork, cut into 1 inch cubes
- 450 gram leg of pork cut the same way
- 110 gram lard (or 2-4 Tb butter)
- 1 tsp concentrated tomato paste (or 1 sun-dried tomato, soaked, mashed)
- 2 Tb olive oil
- 1 large onion, finely chopped
- 2 sprigs parsley, chopped
- 675 gram (1 1/2 lb) cockles (Long Island littleneck clams, or any small clams)
Instructions
Marinate the meat 4-5 hours. Drain meat, reserving marinade, & fry gently in lard until golden brown all over. Strain the marinade & add to pan. Cover & boil with the meat until it is very tender and the sauce is reduced by half. Meanwhile, make another sauce with the tomato paste, oil, onion, parsley, salt & pepper, simmering it on low heat for 6-8 minutes. Add the cockles & simmer until they open (discard any that do not open). Shake the pan & transger contents to the top of the meat. Cover. Simmer gently for 3 mins & serve in same pan.