Carne de Porco à Alentejana

Ingredients for Carne de Porco à Alentejana

Instructions for Carne de Porco à Alentejana

To prepare the Carne de Porco à Alentejana recipe, please follow these instructions:

The meat is cut into cubes and seasoned with the mashed red pepper, salt, some parsley, a clove of garlic, white wine, peppercorns, bay leaf and clove. Let it rest for at least four hours.

Fry the meat in margarine. When it is fried, add the marinade.

Then prepare the mussels.
Minced onion, a clove a garlic clove, 1 ½ dl olive oil and two tomatoes peeled and mashed, spice with salt and pepper and add the mussels.

Fry the sliced potatoes.

Put the fried pig meat and fried potatoes in a terrine and add the cooked clams, sprinkle and parsley and coriander.

Tips:
Note: If you cook fresh clams, wash the of carefully and water and salt, so that they are free of all the sand.