John Myers
Ingredients for 4 servings:
- 1 g pork, diced
- 1 onion(s)
- 2 cloves garlic
- 1 bunch coriander, fresh
- olive oil
- Pepper, freshly ground
- Salt
- 1 kg mussel(s) (clams), frozen
- Paprika powder
- ¼ liter wine, white, dry
- bay leaves
- 6 large potatoes
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes
Carne de Porco à Alentejana/ Portuguese
Dice the pork. In a bowl, season generously with salt, pepper, and paprika. Add the white wine. Marinate for 1/2 hour. (The longer the better, even from one day to the next.) Peel and quarter the potatoes and boil them in salted water. Finely chop the onion and sauté in olive oil in a wide, deep, lidded pan (don’t skimp!). When golden brown, add the sliced garlic and bay leaves. Meanwhile, drain the pork of the marinade and add it to the very hot oil, searing quickly. Add the rest of the marinade and simmer for about 20 minutes. Add the cooked potatoes and stir gently. Add the thawed mussels, cover, and simmer for about 5 minutes until they have opened. Mix with fresh, chopped cilantro and serve immediately!
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