Carne de Porco à Alentejana
Carne de Porco à Alentejana is a typical dish of the cuisine of Portugal, specifically in the Algarve region. The first name is the most common throughout Portugal, constituting the second designation used in the Alentejo itself.
Cut the meat into small pieces.
Add the red pepper, white wine, bay leaf, cloves, chopped garlic cloves, salt and pepper. Stir and let marinate overnight.
The next day cut into slices onions, garlic cloves and tomatoes peeled and seedless, and take all the fire with a tablespoon of lard.
Let it cook until the tomatoes and onions are cooked.
Add after clams, previously washed with more water.
Once the clams open, season with salt and pepper and simmer 1 minute. Remove from heat.
In another container fry the drained meat with the remaining lard hot.
Add 2 tablespoons of the liquid marinade and simmer for about 15 minutes more.
Add the clams and serve the meat with boiled or fried potatoes.
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