Pork to Alentejo

 DOSES - 4  


 750g pork - Clams qs - Pickles qs - 1 chili tablespoon of dough Paprika, salt and pepper qs -   3 cloves garlic - 4 potatoes - 1 tablespoon lard or olive oil - 1 glass of white wine 

PREPARATION:1.Ponha the clams in warm water , changing the water and go whenever they get cold , do this until they open for sand out (ideally leave them to thaw an overnight in water).
2.Corte the meat into cubes and season it with salt, pepper, paprika, chopped garlic and ground pepper . Leave to marinate ( 30 minutes).
3.Enquanto it , peel the potatoes and cut them into cubes and set aside.
4.Leve to soak up the heat ( at least ) until melted , then add the meat , leave a little browned , then add the white wine and pickles. Replace the cap. And let stay a while.
5.Ponha potatoes frying .
6.Lave well the clams , stir them well and changing the water several times . Then add them to the meat and wrap them well . Re-cover the pan and cook stirring occasionally, until the clams open .
7.Pode mix the chips with meat for them to gain the flavor of the sauce or serve separately.


0 comentários: