Porco Alentejana (Pork with Potatoes and Clams)

Featured by Herdade Paço do Conde in the International Wine Club.

Description

A delicious combination of slow-cooked, tender pork, flavorful potatoes and steamed clams! A Portuguese traditional dish that would pair well with a Red blend. **Pork will need to cook in a slow-cooker between 4-6 hours on high.

Yield: 8
Prep Time: 20 Minutes
Cook Time: 55 Minutes

Ingredients


For the Pork:
• 1 1/2 cups dry white wine like Portuguese Vinho Verde
• 2 teaspoons kosher salt
• 2 bay leaves
• 4 garlic cloves, peeled and smashed with a knife
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 2 teaspoons black pepper
• 1 teaspoon crushed red pepper flakes
• 3 to 4 pounds pork butt

For the Potatoes:
• 1 pound small new potatoes
• 1 pound chopped fresh kale (optional)

For the Clams:
• 24 small clams, rinsed in cold water and purged in cold salted water with a spoonful of cornmeal for about an hour
• Chopped parsley, cilantro, or green onions
• Lemon wedges

Instructions


For the Pork:
Combine all the ingredients in a slow cooker. Cook on low 8 to 10 hours or on high 4 to 6 hours or until the pork is fragrant and pulls apart easily. Shred the pork into bite-size pieces. Cover and refrigerate if using later.

For the Potatoes:
Cook the potatoes covered in salted water in a large saucepan. Bring to a boil and simmer over medium heat until the potatoes are tender. Drain and allow them to cool slightly. Cut potatoes into bite-size pieces, as needed. Cook the kale in salted water in a big pot until tender.

Put it all together:
Place the meat in a large Dutch oven. Stir in the potatoes. Cook over medium heat until the stew is very hot and bubbly. Uncover and add the clams. Cover and cook over medium-high heat until the clams pop open, 8 to 10 minutes. Discard any clams that don’t open. Sprinkle with fresh parsley, cilantro, or sliced green onions. Serve immediately with lemon wedges.


Recipe sourced from rbandmindy.com



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