Welcome to the Curly Cook, a food blog dedicated to good food and wine with Portuguese flare!
Saturday, October 6, 2007
Portuguese Surf & Turf (Carne Porco à Alentejana)
So 'Portuguese Surf & Turf' isn't the literal translation, but it gives you an idea of what this dish is about. Again, it's a dish from the southern Alentejo province, where much of the more creative of Portuguese cuisine comes from. A few notes about this one, small clams are better since they cook faster and usually taste better...just make sure they are fresh. I've used shrimp when I can't find clams in land-locked Ontario, not the same, but better than nothing.
Let me know what you think of the video!
2 ½ lbs. boneless pork loin, cut into 1 inch cubes
6 to 8 potatoes, peeled and cut into quarters
2 tbsp. Portuguese pimento sauce*
1 cup dry white wine
2 large bay leaves, crumbled
2 large garlic cloves, minced
2 tbsp virgin olive oil
1 large onion, chopped
2 tbsp tomato paste
15- 20 clams in the shell, scrubbed and purged of grit
Salt and pepper to taste
*If you don’t have pimento sauce, you can substitute it with your own homemade version using 1 crushed garlic clove, 1 tsp salt, 1 tbsp. sweet paprika, 1 tbsp olive oil
1. Marinade the pork with the pimento sauce, wine, bay leaves, and garlic in a non-metallic bowl, overnight if possible.
2. Bake potatoes in one layer with a good drizzle of olive oil, and salt and pepper @ 425 C for about 30 minutes or until they look lightly brown and toasty. Alternatively, the potatoes can be deep fried; you’re choice.
3. In a large sauce pan, heat olive oil and add marinated pork and brown on all sides.
4. Remove pork from pan, and set aside. Add chopped onion and leftover marinade to the saucepan and sauté until onions are translucent. Add tomato paste.
5. Put the browned pork back in the saucepan and incorporate the onion/tomato mixture. Lower the heat and let the contents simmer.
6.Add the clams on top of the pork, distributing them as evenly as possible and cook about 20 minutes or until they open.
7. Arrange the baked (or fried) potatoes on a serving platter and pour the pork/clam mixture on top.
8. Garnish with sliced orange and lemon slices and freshly chopped cilantro.