Pork Alentejana

We're making Pork Alentejana with Chef Carlos DaMoura of Fred & Steve’s Steakhouse .

Ingredients:
2 lbs Boneless Pork Butt (cubed)
1 T Paprika
1 t Salt
½ t Pepper
6 each Bay Leaves
1 cup Wine
½ cup Tabasco
1 T Garlic (chopped)
3 cups White wine
3 cups Clam juice
1 cup Water
½ cup Cornstarch (diluted)
15 each Littlenecks
Pickle
Parsley

Steps:

Place the pork, paprika, salt & pepper, bay leaves, wine, tobacco and garlic in a bowl and place in refrigerator for 5 hours or more.

Heat oil in a large skillet over medium/high heat until very hot but not smoking.

Add the pork and cook until golden brown, about 5 minutes.

Transfer to cooking pot.

Add the white wine, clam juice and water.

Cook until tender.

Add the diluted corn starch and bring to a boil.

Add the 15 steamed littlenecks, garnish with pickles and parsley and serve immediately.