Danger Kitchen Online Index available.
Serving Soup to Nuts for... oh... a couple of weeks now anyway.
Carne de Porco a Alentejana
This is my rendition of a Portuguese classic.
Massa de Pimentao Ingredients
> 5 pounds boneless pork, cut in 3/4 or 1 inch cubes.
> 5 pounds potatoes, cubed (same size as the pork).
> 3 large onions chopped.
> 3 dozen littlenecks, scrubbed and rinsed.
> 2 tablespoons crushed red pepper.
> 2 tablespoons Massa de Pimentao (sweet red pepper paste, see recipe below),
or you can substitute a paste made from 1 peeled and
crushed garlic clove, 1 teaspoon salt (kosher if you have it),
1 tablespoon paprika (good Hungarian paprika), and 1 tablespoon olive oil.
> 1 teaspoon salt.
> 2 bay leaves (Spice Islands are the best).
> 1 cup orange juice.
> 1 cup white wine.
> 1 head of garlic, peeled and minced.
> 1 teaspoon paprika.
> 2 tablespoons tomato paste.
> 1 beef bullion cube.
> 2 hot red (Portuguese) peppers, seeded and cut into pieces.
> 1 cup large pitted black olives.
> 1/2 bunch fresh parsley, chopped.
> Day Before
> Mix 1 chopped onion, salt, bay leaves, orange juice, 1/2 cup wine, garlic, paprika, and red peppers.
> Cube the pork and marinate (overnight) in the mixture above, add more wine if necessary.
> Two hours before serving
> Cube the potatoes and parboil for a few minutes, not even until tender.
> Fry the potatoes in hot olive oil for a few minutes more, not even until browned.
> Drain the potatoes and set aside.
> Drain the pork mixture, keeping the marinade liquid.
> Fry the remaining onions and pork mixture until just barely browning.
> Add 1/2 cup wine, cover and simmer 20 minutes.
> Bring the remaining marinade to a boil and add the bullion cube and tomato paste. Simmer 5 minutes.
> Put the potatoes, pork and onions in a large baking dish.
> Pour in the remaining marinade.
> Put the black olives and parsley on top.
> Put the littlenecks on top of all.
> Cover with foil and bake at 350 until the clams are done, about 20 minutes.
> Optionally, add a squeeze of fresh lemon juice just before serving.
> Serve with the best crusty bread you can find, a jug of red wine, and maybe a salad.
> 8 sweet red (bell) peppers, cleaned and cut into 1 inch strips.
> 2 to 3 tablespoons kosher salt.
> 4 large garlic cloves, minced (peel first, duh!).
> 1/3 to 1/2 cup olive oil.
> Put a single layer of pepper strips on the bottom of a 9 or 10 inch ovenproof dish.
> Sprinkle with 1/2 to 3/4 teaspoon of salt.
> Keep layering pepper strips and salt until all are used.
> Let stand uncovered at room temp over night.
> Drain excess liquid.
> Put uncovered in the oven at 250 to 275 for 2 to 2 1/2 hours, until nearly dry.
> Cool, and peel the skin from each pepper strip (I don't usually).
> Put the garlic, peppers and 1/2 the oil in a food processor.
> Proccess until smooth, or use a mortar and pestle, or even a blender.
> Process in the remaining oil slowly to make a whipped butter sort of consistancy.
> Keep in the refridgerator.
Copyright © 2000, Chandler H. Johnson
Massa de Pimentao Ingredients