Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, carne de porco à alentejana. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Carne de Porco à Alentejana is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Carne de Porco à Alentejana is something which I’ve loved my whole life.
Carne de Porco à Alentejana (Portuguese Pork, Littleneck Clams and Potatoes) If you're a meat lover, this traditional Portuguese dish is not to be missed. Carne de Porco à Alentejana is one of the most traditional (and widely popular) pork dishes in all of Portugal. However, don't let the name fool you - this dish actually originates from the Algarve region.
To begin with this particular recipe, we must prepare a few components. You can have carne de porco à alentejana using 13 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Carne de Porco à Alentejana:
- Make ready 1 Kg carne de porco cortada aos cubos
- Make ready 1 Kg berbigão ou de amêijoas
- Take 4 Alhos
- Make ready 3 Folhas louro
- Make ready 0,5 dl óleo
- Make ready 0,5 dl azeite
- Take q.b Massa de pimentão
- Take q.b Coentros picados
- Take q.b Sal grosso
- Get q.b Pimenta
- Take 0,5 l vinho branco
- Take Óleo para fritar
- Prepare cubos Batatas para fritar cortadas aos
Author: Rochelle Ramos, adapted from The Food of Portugal by Jean Anderson. Contrary to what one would think, Carne de Porco à Alentejana did not originate in the Alentejo as its name would suggest. It was the cooks of the Algarve that originally came up with the idea to mix the two unlikely food friends. Carne de Porco à Alentejana is a traditional Portuguese Pork and Clams dish which originates in part from the Portuguese region of Alentejo.
Instructions to make Carne de Porco à Alentejana:
- Comece por colocar sal e água no berbigão. Deixe 2 horas de molho para perder a areia.
- Coloque a carne numa tigela. Esmague os alhos e junte-os à carne. - Junte as folhas de louro, 2 colheres de massa de pimentão, sal e pimenta. Mexa tudo e regue com o vinho branco. Deixe de molho 2 horas para tomar gosto.
- Coloque as batatas a fritar.
- Num tacho leve a aquecer o azeite e o óleo. Escorra a carne e coloque no tacho. Deixe fritar 5 minutos. Junte o marinado e deixe cozinhar mais 5 minutos. Junte o berbigão e deixe cozinhar 5 minutos, para o berbigão abrir. Junte os coentros picados e apague o lume.
- Numa travessa, coloque as batatas e tempere-as com sal. Espalhe a carne por cima e regue com o molho. Sirva decorado com gomos de limão e pickles.
It is a true exemplification of Portuguese cuisine, simplicity, rich flavor, and unique combination of ingredients. Carne de Porco à Alentejana is a typical dish of the cuisine of Portugal, specifically in the Algarve region. Carne de Porco à Alentejana origin - The first name is the most common throughout Portugal, constituting the second designation used in the Alentejo itself. The Algarvians cooks gave this name to the dish to indicate that the meat used was pig of Alentejo. Carne de Porco à Alentejana is one of the most traditional Portuguese dishes found on the menus of Portuguese restaurants through out the world.
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