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Porco a Alentejana

300 ml white wine
3 cloves garlic, finely chopped
1 tsp paprika
1 clove
1 bay leaf
salt & pepper

450 g loin of pork, cut into 1 inch cubes
450 g leg of pork cut the same way

110 g lard (or 2-4 Tb butter)

1 tsp concentrated tomato paste (or 1 sun-dried tomato, soaked, mashed)
2 Tb olive oil
1 large onion, finely chopped
2 sprigs parsley, chopped
675 g (1 1/2 lb) cockles (Long Island littleneck clams, or any small clams)

Marinate the meat 4-5 hours. Drain meat, reserving marinade, & fry
gently in lard until golden brown all over. Strain the marinade &
add to pan. Cover & boil with the meat until it is very tender and
the sauce is reduced by half.

Meanwhile, make another sauce with the tomato paste, oil, onion,
parsley, salt & pepper, simmering it on low heat for 6-8 minutes.

Add the cockles & simmer until they open (discard any that do not
open). Shake the pan & transger contents to the top of the meat.
Cover. Simmer gently for 3 mins & serve in same pan.

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4 of 16 people found the following review helpful:
Taste: Ease of Prep: Appearance:
it not ture, March 30, 2006 - 02:05 AM
Reviewer: susana from viana do castelo, portugal
i am portuguese so i should know portuguese food. and i found that the recipe that they give you isnt completly true. so if you want yo try some good one visit a portuguese resturant

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