Pork and Clam or Cockle Stew (Porco à Alentejana)
Flavors of Portugal. Pork 'à alentejana', a dish with clams or cockles from the southern Portuguese region of Alentejo, is a classic simmered with cilantro for a long time in a cataplana, a copper pot that opens like an oyster shell.
⏱️ Prep: 20 min🍳 Cook: 120 min
Ingredients
| 800 g (1 lb. 12 oz.) | Pork loin, cubed |
| 30 | Cockles or clams |
| 120 g (4 oz.) | Onion, peeled and sliced |
| 60 g (1/4 cup) | Olive oil |
| 1 | Clove of garlic, peeled |
| 150 ml (5 oz.) | White wine |
| 30 g (1 oz.) | Tomato concentrate |
| 2 | Sprigs of cilantro |
Instructions
- Wash the cockles or clams and soak in fresh water while you cook the pork. 2. In a Dutch oven or cocotte, heat the oil and sauté the onions until lightly colored; add the pork and brown on all sides. 3. Add the white wine, garlic, tomato paste, salt and pepper; cover and simmer over low heat for 1 hour 50 minutes. 4. Add the cockles and cilantro; cook 10 minutes longer and serve.