Chef Luisa Fernandes at Plate in Boston

Chef Luisa at ‘Plate in Boston’ introduces the most popular Portuguese dish, “Carne de porco Alentejana.”

Chef Luisa at Plate in Boston introduces the most popular Portuguese dish,
“Carne de porco Alentejana.”

Ingredients:
(6 servings)

- 2 pounds of pork loin

- 5 idahoo potatoes

- 2 red peppers

- 6 garlic cloves

- 2 bay leaves

- 1 teaspoon of sweet paprika

- 1 bunch of cilantro

- 18 clams

- 250 gr of lard

- 1 cup white wine

- salt and pepper

For the marinated:

- In the food processor put 2 clean red peppers, garlic cloves, paprika,salt, pepper, and 100 grs of lard and mixed all elements!

- Cut the pork loin in cubs about 1 inch and ad to the marinate.

- Cut the potatoes in cubs about one inch and deep fry in a hot pan, ad the 150 gr of lard and sauted the pork cubs until

tender and juice,ad one glass of withe wine and the clams the clams cover the pan until the clams are open and is ready!

- Serve in a big plate the deep fry potatoes cubs and in top put the pork the clams and all sauce and sprinkled with chopped fresh cilantro!