Carne de Porco a Alentejana

Ingredients - Serves 4

• Fresh cilantro - For garnish
• Olive oil - 2 tablespoons
• Salt and pepper - To taste
• Bay leaf - 1
• White wine - 1/2 cup
• Paprika - 1 tablespoon
• Garlic - 4 cloves, minced
• Potatoes - 4 medium-sized, peeled and diced
• Clams - 1 lb
• Pork shoulder - 1 lb, cut into bite-sized pieces

Let's Get Started

1. In a bowl, combine the pork, minced garlic, paprika, salt, and pepper. Mix well and let it marinate for at least 30 minutes.
2. Heat olive oil in a large pan over medium heat. Add the marinated pork and cook until browned on all sides.
3. Add the diced potatoes and bay leaf to the pan. Cook for about 10 minutes, until the potatoes start to soften.
4. Pour in the white wine and let it simmer for a few minutes to deglaze the pan.
5. Add the clams to the pan and cover with a lid. Cook for about 5-7 minutes, or until the clams open.
6. Remove from heat and discard any clams that did not open.
7. Garnish with fresh cilantro and serve hot.

Dietary Info

• Dish Type: Main Course
• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Calories: 500
• Fat: 25g
• Carbs: 30g
• Protein: 35g
• Sodium: 800mg
• Sugar: 2g