Portuguese Pork with Clams (Without Clams)
This recipe recreates the flavors of Carne de Porco à Alentejana, a classic Portuguese dish, without the clams to ensure safety for shellfish allergies. We use vegetable broth and seaweed flakes to mimic the briny taste.
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Ingredients
- about 680 g Pork shoulder
- 3 tbsp Olive oil
- 1 medium Red bell pepper
- 1 medium Onion
- 4 cloves Garlic
- 0.5 cup White wine
- 1 cup Vegetable broth
- 1 tbsp Seaweed flakes (Nori)
- about 680 g Potatoes
- 2 leaves Bay leaf
- 1 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh cilantro
Original measure retained: its cup/spoon or fluid-volume standard is unspecified. Source temperature equivalents could not be reconciled. Check the original instruction before cooking.
Instructions
- 1Cut the about 680 g pork shoulder into about 2.5 cm cubes. Season the pork cubes with 1 tsp salt, 0.5 tsp black pepper, and 1 tsp paprika.
- 2Heat 3 tbsp olive oil in a large about 30 cm skillet or heavy-bottomed pot over medium-high heat, about 400°F (200°C). Brown the seasoned pork cubes on all sides until they have a nice crust, then remove the pork from the pot and set aside.
- 3Add the medium onion (chopped), medium red bell pepper (chopped), and 4 cloves garlic (minced) to the same pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- 4Pour in 0.5 cup white wine to deglaze the pot, scraping the bottom with a spoon to loosen any browned bits. Let the wine simmer and reduce slightly for about 1 minute.
- 5Add 1 cup vegetable broth, 1 tbsp seaweed flakes, and 2 leaves bay leaf to the pot. Bring the liquid to a gentle simmer.
- 6Return the browned pork to the pot. Cover the pot, reduce the heat to medium-low, about 150°C, and simmer for 30 minutes, or until the pork is tender when pierced with a fork.
- 7While the pork is simmering, peel and cut the about 680 g potatoes into about 2.5 cm cubes. Add the cubed potatoes to the pot with the pork. Continue to simmer, covered, for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- 8Remove the bay leaves from the pot. Stir in the 2 tbsp fresh cilantro just before serving.
Substitutions
Clams → Vegetable broth and seaweed flakes
To avoid shellfish. Seaweed provides umami and briny flavor.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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