Keto Portuguese Pork Stew (Carne de Porco à Alentejana)

Ingredients

• 2 lb Pork Shoulder (cubed)
• 1 lb Clams (littleneck)
• 2 cups Cauliflower Florets
• 2 tbsp Olive Oil
• 6 cloves Garlic (minced)
• 1/2 cup White Wine
• 1 medium Red Bell Pepper (diced)
• 1 tbsp Smoked Paprika
• 1 each Bay Leaf
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 2 tbsp Cilantro (chopped)

Instructions

1. 1In a bowl, combine the 2 lb Pork Shoulder (cubed) with the 6 cloves Garlic (minced), 1 tbsp Smoked Paprika, 1 tsp Salt, and 1/2 tsp Black Pepper. Mix well to coat the pork and let it marinate for at least 30 minutes.
2. 2Heat 2 tbsp Olive Oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, approximately 400°F (200°C). Add the marinated pork in a single layer, being careful not to overcrowd the pot (you may need to do this in batches). Brown the pork on all sides until it has a nice crust, about 3-4 minutes per side. Remove the browned pork from the pot and set it aside on a plate.
3. 3Add the 1 medium Red Bell Pepper (diced) to the same pot. Cook, stirring occasionally, until the pepper has softened, about 5 minutes. Pour in the 1/2 cup White Wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits stuck to the bottom. Let the wine simmer for 1 minute.
4. 4Return the browned pork to the pot. Add the 1 Bay Leaf and the 2 cups Cauliflower Florets. Add enough water or low-sodium chicken broth (not listed, use water) to just cover the pork and vegetables. Bring the liquid to a gentle simmer.
5. 5Cover the pot and reduce the heat to low, maintaining a gentle simmer between 200°F (95°C) and 210°F (100°C). Cook for 30-40 minutes, or until the pork is fork-tender. Check the pork by piercing it with a fork; it should slide in and out easily.
6. 6Increase the heat to medium-high, approximately 350°F (175°C). Add the 1 lb Clams (littleneck) to the pot. Cover the pot and cook for 5-7 minutes, or until all the clams have opened. Discard any clams that remain closed after this time.
7. 7Remove the Bay Leaf from the pot. Taste the stew and add more 1 tsp Salt and 1/2 tsp Black Pepper if needed. Stir in the 2 tbsp Cilantro (chopped).
8. 8Serve the Keto Portuguese Pork Stew hot.

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