Portuguese Pork Alentejana

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Portuguese Pork Alentejana to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Portuguese Pork Alentejana, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 1/2 cups dry white wine
• 1 teaspoon paprika
• 2 1/2 teaspoons salt
• 1/4 teaspoon black pepper
• 2 cloves garlic, peeled and cut in
• half
• 1 bay leaf
• 2 pounds pork loin, cut into 1 inch
• cubes
• 3 teaspoons olive oil, divided
• 2 onions, peeled and thinly sliced
• 2 teaspoons finely chopped garlic
• 2 tomatoes - peeled, seeded and
• chopped
• 1/4 teaspoon crushed red pepper
• flakes
• 24 small clams in shell, scrubbed
• 1/4 cup chopped fresh parsley

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In large bowl, combine wine, paprika, salt and pepper, blend well

Step 2: Technique & Execution

Add garlic cloves, bay leaf, and cubed meat, turn meat in marinade to coat pieces

Step 3: Technique & Execution

Marinate for 6 hours, turning occasionally

Step 4: Technique & Execution

Drain pork; reserve marinade

Step 5: Technique & Execution

Pat cubes completely dry

Step 6: Technique & Execution

Discard garlic and bay leaf