Porco Alentejana

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

Alentejo Pork with Clams

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
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