ALENTEJO-STYLE PORK FILLET

serves 4 

 

Ingredients

1 ½ lb pork fillet, in 1-inch dices

1 lb clams, thoroughly washed

6 medium-sized potatoes for frying, diced

4 garlic cloves, minced

½ cup white wine

½ cup extra virgin olive oil

Frying oil

2 tbsp lard

4 tbsp paprika paste or 1 level tbsp paprika powder

½ bunch fresh cilantro, chopped

2 bay leaves

Salt and pepper

 

1 Season fillet with garlic, bay leaves, pepper, salt and paprika paste, blending well. Pour white wine, cover and leave to marinade for a few hours.

 

2 In a deep skillet, heat olive oil and lard, then add fillet. Let it brown, stirring from time to time.

 

3 When meat is tender, add clams, cover and wait for them to open.

 

4 Deep fry potatoes and add to fillet. Sprinkle with cilantro and serve.