Porco à Alentejana (Braised Pork and Clams)
Pork and fresh clams are braised in an aromatic mixture of wine, tomato, and red pepper paste.
Yield: serves 4-6
- 2 1⁄2 lb. boneless pork tenderloins, sliced crosswise 1/4" thick
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp. massa de pimentão, or jarred red bell pepper paste, preferably Incopil brand
- 1 cup dry white wine
- 2 bay leaves
- 2 tbsp. lard or unsalted butter
- 2 tbsp. olive oil
- 3 cloves garlic, minced
- 1 large yellow onion, minced
- 2 tbsp. tomato paste
- 2 1⁄2 lb. small clams such as littleneck or Manila, scrubbed
- 1 tbsp. roughly chopped cilantro
- 1 tbsp. roughly chopped parsley
- Lemon wedges, for serving
- Season pork with salt and pepper in a bowl. Rub with pepper paste; add wine and bay leaves. Cover with plastic wrap; chill overnight.
- Drain pork, reserving marinade; pat pork dry using paper towels. Melt lard in a 12" skillet over medium-high heat. Working in batches, cook pork, flipping once, until browned, 18–20 minutes. Transfer pork to a plate; set aside. Add oil, garlic, and onion to skillet; cook until golden, 6–8 minutes. Stir in tomato paste, reserved marinade, and 1 1⁄2 cups water; bring to a boil. Return pork to skillet, reduce heat to medium-low and cook, partly covered, until pork is tender, about 30 minutes.
- Increase heat to high and add the clams. Cook, covered, until the clams open, 8–10 minutes. Remove from heat and discard any unopened clams; stir in cilantro, parsley, salt, and pepper. Transfer to a serving dish; serve with lemon wedges on the side.