Pork Stew with Cockles and Spicy Red Pepper Sauce
This combination of briny cockles and smoky pork is traditional in southern Portugal's Alentejo region, though the fresh red chiles in the sauce here add a distinctive twist (for a sweeter variation, use red bell peppers instead).Plus: More Pork Recipes and Tips
October 2005
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Credit:
© Quentin Bacon
Recipe Summary
Ingredients
Directions
Make Ahead
The recipe can be prepared through Step 2 and refrigerated for up to 4 days. Reheat gently before proceeding.
Suggested Pairing
Alentejo is a significant wine region, producing medium-weight, lively, rustic bottlings from the Tempranillo grape, known there as Aragonez. For this spicy stew, a lightly herbal blend pairs well.