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
The recipe can be prepared through Step 2 and refrigerated for up to 4 days. Reheat gently before proceeding.
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.