Portuguese Restaurant Madeira Tunbridge Wells

Portuguese Porco Alentejana

• 450g loin of pork, cut into 2.5cm cubes
• 450g leg of pork, cut into 2.5cm cubes
• 110g lard
• 2 tbsp Olive Oil
• 1 large Finely Chopped Onion
• 1 tsp Tomato Paste
• 2 Sprigs Chopped Parsley
• 675g Cleaned Cockles

Ingredients for Marinade:
• 3 Chopped Garlic Cloves
• 1 Clove
• 1 Bay Leaf
• 1 tsp Paprika
• 300ml White Wine
• Salt and Pepper to Taste

1. Place all the marinade ingredients in a mixer and blend, once this is done place in a large bowl.
2. First of all you need to marinade the pork, so in a nice large bowl place the marinade in then put the pork loin cubes and pork leg cubes in as well, let the pork marinate in the fridge for 5 hours.
3. After 5 hours drain the meat but keep the marinade, heat lard in a nice size casserole dish and add the pork and fry gently whilst stirring occasionally until pork is of a nice light brown colour.
4. Now strain the marinade you kept and strain into the casserole dish with the pork in, bring this all to the boil, once boiled turn the heat down to a low heat and leave to simmer for about 2 hours – the pork will be tender and the dish will be reduced, this is when the pork is ready.
5. Heat the olive oil in a separate saucepan and add the onions and cook/fry for about 1 to 2 minutes, whilst stirring put the tomato paste, salt, parsley, pepper and simmer for 6 to 8 minutes.
6. Add the cockles to the tomato paste sauce and simmer until the cockles start to open normally about 2 to 4 minutes. (If some cockles do not open after this time then discard them.
7. Now pour the cockle mix over the pork in the casserole dish and allow simmering for a while (not long) and then serving as soon as you can.
Portuguese Restaurant Madeira Tunbridge Wells
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