Carne de porco à Alentejana

How to make

1. 1

   Pork rubbed the natural salt of 1%, left at least 30 minutes at room temperature, if moisture comes out, wiped with paper towel. And sliced larger cut.


2. 2

   Clams removed the sand and washed thoroughly with running water by rubbing the shell and shell.

3. 3

   Onion and celery sliced and the king oyster mushroom cut into bite-size.

4. 4

   Cauliflower divided into small cluster, cherry tomatoes cut into halves lengthwise after taking the calyx.

5. 5

   Crushed garlic and olive oil placed into UNILLOY 22cm casserole, and heat over low.

6. 6

   Then garlic turned golden brown and smells good, put ① and bake over medium heat.

7. 7

   Add ③④, and cook until wilted.

8. 8

   put ②, red pepper and white wine, braise for about 15 minutes over medium heat with the lid.

9. 9

   Season with salt and pepper, and sprinkle chopped parsley and EXV olive oil.