Name: Porco Alentejana
Yield: Serves 4
Cuisine: Portugal
Ingredients: 3 garlic cloves, peeled and finely chopped; 12 oz / 340 g ripe tomatoes, peeled, deseeded and chopped; 1 medium-sized onion, peeled and finely chopped; 2 lb / 900 g Venus clams; 2 lb / 900 g pork tenderloin; 4 tbsp extra virgin olive oil; 1 tsp ground coriander; 1 tbsp roughly chopped coriander or parsley

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

If you cannot get the small Venus clams, use cockles, or small mussels, not the large clams which have a tendency to toughness and, in any case, are the wrong size for this dish.

Ingredients

1 medium-sized onion, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
12 oz /

Europe
Portugal
Stew
Main course
Gluten-free

Method

Gently stew the onion, garlic and tomatoes in 3 tbsp of the olive oil for 20–30 minutes until the onions have more or less disintegrated. Meanwhile, scrub the clams well under cold running water. Put them in a heavy saucepan with a lid, 4

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Porco Alentejana

Alentejo Pork with Clams

Ingredients

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