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Porco a Alentejana


  • 300 milliliters white wine
  • 3 cloves garlic, finely chopped
  • 1 tsp paprika
  • 1 clove
  • 1 bay leaf
  • salt & pepper
  • 450 grams loin of pork, cut into 1 inch cubes
  • 450 grams leg of pork cut the same way
  • 110 grams 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 grams (1 1/2 lb) cockles (Long Island littleneck clams, or any small clams)


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.

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It's delicioso, old time receipe from the Alentijana area of mainland Portugal, Their Codfish cakes is the best.


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