Carne de Porco à Alentejana – Portuguese Pork and Clams

1. 1

   Heat olive oil in a large skillet over medium heat and sauté the chopped onion until translucent.

2. 2

   Add minced garlic and cubed pork shoulder to the skillet; cook until the pork is browned on all sides.

3. 3

   Stir in white wine, bay leaves, paprika, salt, and black pepper. Simmer for 30 minutes.

4. 4

   Add cleaned clams to the skillet, cover, and cook until the clams open, about 5-7 minutes.

5. 5

   Remove bay leaves and adjust seasoning if needed. Garnish with fresh parsley before serving.

Per serving