This delicious stew is traditional food on the Algarve coast in Portugal. The reason why they chose to call it "á Alentejana" is because Alentejos was known for its fantastic pork. In the original dish, scallops were used as well. I do not include it here, but if you want, you can put on 400 g of fresh heart shells towards the end and put on the lid, until they open.
The potato cubes can be spread in oil in a long pan and fried at 200 degrees, until they are tender and golden. It's easier and there will be less splashing.
1 dl 7% vinegar
2 dl water
1 small cauliflower in small bouquets
2 carrots, peeled and thinly sliced
Boil vinegar and water. Take the pan off the plate and add the vegetables. Allow the mixture to cool. Pour into clean glass and put on lid.
800 g boneless pork, diced
800 g potatoes, diced
100 g pickles (only the vegetables, not the sheets)
4 cloves garlic, finely chopped
3 dl white wine
1.5 dl olive oil
3 ss ajvar
2 tbsp capers
Finely chopped coriander
Salt and pepper
Oil for frying
Mix garlic, white wine, ajvar, salt and pepper. Let the meat marinate in the mixture for min. 20 minutes. Pour the marinade into a separate bowl.
Fry the potatoes golden and thoroughly cooked in oil. Place them on a paper towel so they do not become so greasy.
Brown the meat in a saucepan. Pour over the marinade and cook until the meat is tender. If necessary, add a little water so that it boils and does not fry. Add potatoes, pickles and capers and mix well. Sprinkle with chopped coriander and serve.
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