Portuguese Pork And Potatoes Paprikash Fusion Recipes

PORTUGUESE PORK ALENTEJANA

Steps:

• In large bowl, combine wine, paprika, salt and pepper, blend well. Add garlic cloves, bay leaf, and cubed meat, turn meat in marinade to coat pieces. Marinate for 6 hours, turning occasionally.
• Drain pork; reserve marinade. Pat cubes completely dry. Discard garlic and bay leaf. Melt 1 teaspoon of oil in large skillet. Add pork cubes, stirring frequently so that the meat colors quickly and evenly. Transfer with slotted spoon to a bowl.
• Pour reserved marinade into skillet and bring to a boil over high heat, scraping off any brown particles clinging to the inside of pan. Boil briskly uncovered until marinade is reduced to 1 cup. Pour over pork and set aside.
• In 6 to 8 quart pan, heat remaining 2 teaspoons oil; add onion and cook for 5 minutes, stirring frequently until onion is soft but not brown. Add garlic, tomatoes and crushed red pepper. Simmer, stirring constantly for 5 minutes.
• Spread the clams, hinged side down, over the tomato sauce; cover the pan tightly and cook over medium to high heat for ten minutes or until clams open. Stir in reserved pork and juices. Simmer for 5 minutes to heat thoroughly. Sprinkle with parsley.

PORTUGUESE PORK AND POTATOES PAPRIKASH FUSION

Steps:

• Place meat in bowl or plastic bag and add hot sauce, salt, garlic, bay leaf and 1/2 cup wine. Marinate 4 hours or overnight.
• Put half the olive oil and the butter in large pan and cook potatoes until golden brown. Remove from pan and set aside.
• Add the rest of the olive oil to pan and saute onions for about 2 minutes. Deglaze the pan with the remaining 1/2 cup wine and let cook until almost evaporated. Add the meat and marinade and cook for about 5 minutes.
• Add the bouillon and 1/2 cup water. Cook another 10 minutes. Stir in paprika.
• In small bowl mix cornstarch and 1/2 cup water and add to pan to thicken sauce. cook 5 minutes.
• Stir in sour cream. Add potatoes and cook about 2 minutes.
• Garnish with cilantro.