Jeles’ Portuguese Pork Alentejana “Keto Style”

Ingredients:

1 1/2 cups dry white wine (optional) I use Vinho Verde (Portuguese wine)

* (If you do not want to use wine I would do a total of 2 cups of Seafood broth)

1/2 cup Seafood broth

1 teaspoon paprika

1 teaspoon of Old Bay

2 teaspoons sea salt

¼ teaspoon black pepper

2 cloves garlic, peeled and cut in half

2-3 bay leafs

2 pounds pork loin, cut into 1 inch cubes

3 teaspoons olive oil, divided

2 red onions, peeled and thinly sliced

2 teaspoons finely chopped garlic

2 tomatoes - peeled, seeded and chopped

2-3 dashes of Hot Sauce

¼ teaspoon crushed red pepper flakes

2 doz. of little neck clams or small clams in shell

¼ cup chopped fresh parsley

Chopped Cilantro for garnish (optional)

Olives for garnish

Directions:

One:

In large bowl, combine wine, seafood broth, old bay, paprika, salt and pepper, blend well. Add garlic cloves, bay leafs, and cubed meat, turn meat in marinade to coat pieces. Marinate for a couple of hours, in fridge...turning occasionally.

Two:

Drain pork; reserve marinade. Discard garlic and bay leafs. Melt 1 teaspoon of butter and 1 teaspoon of oil in large skillet. Add pork cubes, stirring frequently so that the meat colors quickly and evenly. Then transfer with spoon to a bowl.

Three:

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.

Four:

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.

Five:

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, add a few dashes of hot sauce to the juices. Simmer for 5 minutes to heat thoroughly. Sprinkle with parsley.

ENJOY!!!

6 Servings ~ 310 calories ~ net carbohydrates ~ 18 g

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