Carne De Porco A La Antejana Recipe

Name: Carne De Porco A La Antejana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds pork loin cut, into 1-inch cubes; pork Seasonings, see below; 1 onion large large, or 2 small onions, chopped; 3 cloves garlic chopped; 3 bay leaves crushed; 2 tablespoons tomato paste; 2 1/2 cups dry white wine; 30 clams mahogany; parsley; salt; pepper; 2 teaspoons paprika; 2 teaspoons salt; 1 teaspoon cayenne pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon cracked black pepper; 1 teaspoon dried thyme; 1 teaspoon dried oregano

Servings: persons

3 pounds pork loin cut, into 1-inch cubes
pork Seasonings, see below
1 onion large large, or 2 small onions, chopped
3 cloves garlic chopped
3 bay leaves crushed
2 tablespoons tomato paste
2 1/2 cups dry white wine
30 clams mahogany
parsley
salt
pepper
2 teaspoons paprika
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cracked black pepper
1 teaspoon dried thyme
1 teaspoon dried oregano

1
You'll need a large round skillet with a cover. There needs to be enough room for a layer of pork cubes and for the clams to rest on top, to steam and open.
2
Scrub and rinse the mahogany clams to make sure any dirt on the shells is removed. I like to use an old toothbrush that is set aside just for the purpose of cleaning clams. Add clams to a large bowl of cold water and set aside. A good way to get clams to release their sand is to add a splash of white wine vinegar and a few dashes of salt to the bowl of water.
3
Mix the seasonings together to make a seasoning blend. Season the pork cubes with the blend and set aside for 30 minutes to an hour.
4
Heat some olive oil in the large skillet. Brown the pork cubes in batches, 2-3 minutes on each side. Set aside pork in a bowl covered with tin foil.
5
Saute the onions, garlic and bay leaves in the skillet until the onions start to get translucent but are not fully cooked. Add the tomato paste and slowly incorporate the dry white wine. Make sure you deglaze the pan to get all the lovely brown bits from the bottom and mix the liquid thoroughly so the tomato paste is incorporated well. Season with salt and pepper to taste.
6
Slide the pork cubes into the skillet and cover. Cook for 1 hour at low-heat.
7
Remove cover and add the mahogany clams by placing them carefully over the pork cubes. Make sure any raw clams with open shells are discarded. Cover the skillet and cook until all the clams have opened. If there are any clams that haven't opened after 20 minutes, discard those. When cooking with clams, assume that there will be a few clams that you will throw away. Mahogany clams are the best type of clams for this dish because they have little to no grit.
8
Sprinkle parsley over the top, serve hot and present in the skillet.

853

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 pounds pork loin cut, into 1-inch cubes, pork Seasonings, see below, 1 onion large large, or 2 small onions, chopped, 3 cloves garlic chopped, and more.

Yes, Carne De Porco A La Antejana falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carne De Porco A La Antejana

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