Carne de Porco a Alentejana (with our twist)

So we didn’t have all the ingredients for this recipe, but we did have all the spices. The clams were also missing, so we changed it up a bit

The Pork Loin was from a locally sourced Tamworth, and the potatoes are locally grown on Howe Island (thanks, Kevin). The pork was to be diced up, however, we kept it whole and scored the fat and marinated it overnight in the spices and wine. Instead of mixing everything like the recipe instructed, we keep everything separate

If you like a stew-style dish, mix; if you like the proteins, starches and vegetables separate, then deconstruct the recipe as we did

The recipe we used was from an Ontario publication, but you can find many more on the internet

Cheers from 3ish Acres!

Roasted Pork, Roasted Chorizo Sausage, Howe Island Seasoned Potatoes and Sautéed Bok Choy

Crisping up in the oven 375°F

Pan searing to crisp the far up

Seasoned Howe Island Potatoes

Sautéed Bok Choy with Tamworth bacon fat and garlic slices