Carne de Porco à Alentejana I

Ingredients for 4 servings:

• 1 kg pork, very tender, cut into 4 cm cubes
• 1 onion(s), diced
• 200 ml white wine
• 4 garlic cloves, chopped
• 3 bunch parsley, chopped
• 1 tsp tomato paste
• 1 tsp sweet paprika powder
• 100 g lard
• 2 tbsp olive oil
• 1 kg mussel(s) (clams)
• 1 carnation(s)
• 1 bay leaf
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

Pork with mussels

Make a marinade from white wine, garlic, paprika, salt, pepper, bay leaf, and cloves and let the meat rest for 5 hours. Drain the marinade and reserve it. Brown the meat vigorously in the lard. Add the strained marinade to the meat. Cover and simmer over high heat until the sauce is reduced by half and the meat is tender. Meanwhile, make a second sauce from tomato paste, olive oil, parsley, salt, and pepper and simmer over high heat for 8 minutes. Wash the clams thoroughly, discarding any that have already opened. Add the clams to the tomato sauce and let simmer over high heat until the clams open, which should happen very quickly. Remove the pan from the heat and discard any closed clams. Add the cooked clams to the meat and mix everything together. Simmer for another two or three minutes and serve immediately. This amount is enough for 4-6 people. This is usually served with coarsely chopped or diced French fries.