Carne de Porco à Alentejana (Pork with clams) is one of the most traditional and popular pork dishes of Portuguese cuisine. It is a combination of pork and clams, with potatoes and coriander.[1] Usually, about 800 g of pork are marinated for some time in white wine, paprika, red pepper paste, chopped garlic, coriander, bay leaf, and salt and white pepper. Cumin is often added in northern Portugal as well.[2] It is then fried until golden brown, when clams are added and cooked.[2] Traditionally, this dish is served with cubed potato fries or baked potatoes.
Carne de Porco à Alentejana
Its origin is uncertain, the name would appear to be from Ribatejo, but this is disputed by some, who give its roots to the Alverca. The reason behind it are the clams, who are much more popular in seaside towns rather than places far from the ocean, like the majority of Alentejo who only has one sizeable fishing port, Sines, and small fishing villages on the coast, and has a mainly meat-based cuisine. It may be an example of fusion cuisine between pork dishes of inner Alentejo and seafood dishes of coastal Algarve.[3]
^Robinson, A. (2015). Alentejo:. Bradt Travel Guides Alentejo. Bradt Travel Guides. p. 48. ISBN978-1-84162-568-3. Retrieved February 19, 2018.
^ abOrtins, A.P. (2015). Authentic Portuguese Cooking: More Than 185 Classic Mediterranean-Style Recipes of the Azores, Madeira and Continental Portugal. Page Street Publishing. pp. 31–33. ISBN978-1-62414-195-9. Retrieved February 19, 2018.
^"História e origem da Carne de Porco à Alentejana". clubevinhosportugueses.pt. Retrieved 27 December 2020.
This meat-related article is a stub. You can help Wikipedia by expanding it.
carne, porco, alentejana, carne, porco, alentejana, pork, with, clams, most, traditional, popular, pork, dishes, portuguese, cuisine, combination, pork, clams, with, potatoes, coriander, usually, about, pork, marinated, some, time, white, wine, paprika, pepper. Carne de Porco a Alentejana Pork with clams is one of the most traditional and popular pork dishes of Portuguese cuisine It is a combination of pork and clams with potatoes and coriander 1 Usually about 800 g of pork are marinated for some time in white wine paprika red pepper paste chopped garlic coriander bay leaf and salt and white pepper Cumin is often added in northern Portugal as well 2 It is then fried until golden brown when clams are added and cooked 2 Traditionally this dish is served with cubed potato fries or baked potatoes Carne de Porco a AlentejanaIts origin is uncertain the name would appear to be from Ribatejo but this is disputed by some who give its roots to the Alverca The reason behind it are the clams who are much more popular in seaside towns rather than places far from the ocean like the majority of Alentejo who only has one sizeable fishing port Sines and small fishing villages on the coast and has a mainly meat based cuisine It may be an example of fusion cuisine between pork dishes of inner Alentejo and seafood dishes of coastal Algarve 3 See also edit nbsp Food portalRojoes List of Portuguese dishesReferences edit Robinson A 2015 Alentejo Bradt Travel Guides Alentejo Bradt Travel Guides p 48 ISBN 978 1 84162 568 3 Retrieved February 19 2018 a b Ortins A P 2015 Authentic Portuguese Cooking More Than 185 Classic Mediterranean Style Recipes of the Azores Madeira and Continental Portugal Page Street Publishing pp 31 33 ISBN 978 1 62414 195 9 Retrieved February 19 2018 Historia e origem da Carne de Porco a Alentejana clubevinhosportugueses pt Retrieved 27 December 2020 nbsp This meat related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Carne de porco a alentejana amp oldid 1147170453, wikipedia, wiki, book, books, library,
