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Wok eggs, fried rice and hot Dry Noodles.
FAST: 1½ hours
Slow: 5½ to 6½ hours 30 minutes active
This recipe is an Instant Pot take on traditional Portuguese carne de porco à alentejana, or braised pork with steamed clams. It may seem like an unusual pairing, but the mild pork combined with briny clams, garlic, wine and olive oil is a winning combination. Massa de pimentão, a red pepper paste, traditionally is used to season the dish; we approximated its flavor by adding jarred roasted red peppers and sweet paprika. The clams and cilantro are added at the end of cooking. Scrub the clams and prep the cilantro while the pork cooks. The classic accompaniment for this dish is crisp fried potatoes, but roasted potatoes or warm crusty bread are excellent, too. We also like hot sauce on the side.
pounds boneless pork shoulder, trimmed and cut into 1½-inch chunks
cup roasted red peppers, patted dry and thinly sliced
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