Pork alentejana with blistered cherry tomatoes

NatGeo


This amazing recipe was inspired by Gordon Ramsay's trip to Portugal. Partner content with National Geographic.

By Independent Contributor October 01 2021
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Ingredients (16)

2 tbsp olive oil
454 g Kurobuta pork ribeye — sliced
227 g chorizo — sliced
3/4 cup shallots — sliced
2 fresno chillies — sliced
2 garlic cloves — finely chopped
2 red bell pepper — sliced
salt and freshly ground black pepper
2 cup cherry tomatoes
2 cup white wine
1 cup tomato purée
454 g littleneck clams
3/4 cup fish stock
1 tbsp freshly chopped thyme
227 g baby potatoes
4 tbsp butter
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Method:

Pour olive oil into a large pot and brown pork. Remove pork from pot when done and add chorizo to the same pot. Brown and then remove from the pot.

Add shallots and fry until soft, then add chillies, garlic and red peppers. Season with salt and pepper, and then add the cherry tomatoes.

Pour in white wine and tomato purée. Stir and cook until reduce (about five minutes).

Add clams, fish stock and herbs. Bring to a simmer with the lid on.

Once simmering, add cooked pork and chorizo, baby potatoes and butter.

Stir well and then cook until clams are open and potatoes are soft. Serve.

 



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