Carne porco alentajana - Portuguese pork and clams — Adapted from the original recipe (opens in a new tab) Method ↓ Metric US Print Ingredients Copy 350ml (12fl oz) dry white wine 1 tsp paprika 2 1/2 tsp salt 1/4 tsp freshly ground black pepper 2 cloves garlic, peeled and cut in half 1 bay leaf 1kg (2 1/4lb) pork fillet, cubed 3 tsp olive oil, divided 2 onions, peeled and thinly sliced 4 cloves garlic, minced 2 tomatoes, peeled, seeded and chopped 1/4 tsp dried crushed chillies 24 small clams in shell, scrubbed handful fresh parsley, chopped 500g Maris Piper or roasting potatoes" Method Cook 01 In large bowl, combine wine, paprika, salt and pepper; blend well. Add halved garlic cloves, bay leaf and cubed pork, and mix to coat thoroughly. Marinate for at least 6 hours, turning occasionally. 02 Cube the potatoes into 2-3cm chunks, and soak in salted water. 03 Remove pork; reserve marinade. Fry the potatoes in sunflower oil for 15 min until golden. when ready put onto a paper towels and season with salt. 04 Pat pork completely dry. Discard garlic and bay leaf. 05 Melt 1 tsp of oil in large frying pan. Add pork, stirring frequently so that the meat colours quickly and evenly. Transfer with slotted spoon to a bowl. 06 Pour reserved marinade into frying pan and bring to the boil over high heat, scraping off any brown bits clinging to the inside of pan. Boil uncovered until marinade is reduced by 1/3. Pour over pork and set aside. 07 In 6 to 8 litres casserole, heat remaining oil; add onion and cook for 5 minutes, stirring frequently until onion is soft but not brown. Add minced garlic, tomatoes and crushed chillies. Simmer, stirring constantly for 5 minutes. 08 Spread the clams, hinged side down, over the tomato sauce; cover the casserole tightly and cook over medium to high heat for ten minutes or until clams open. Stir in reserved pork and juices. Simmer for 5 minutes to heat thoroughly. Sprinkle with parsley and serve. Filed under Portuguese Pork Seafood Gluten free Main