The combination of pork and shrimp in a savory yet slightly spicy sauce can be served as an appetizer with crusty Portuguese rolls, or as a main dish with rice or potatoes. It’s a variation on the classic Carne de Porco à Alentejana with a milder flavor. This is one of those dishes can be adapted to your taste so go ahead and experiment. Those of you that love both pork and shrimp will fall in love with this dish. Enjoy!
2 pounds pork loin (more or less) (cut into 1-2 inch cubes)
1 pound or more peeled medium shrimp
1 small onion chopped
4 cloves chopped garlic
1 tablespoon salt
1/4 cup olive oil
1/2 cup white wine or Vinho Verde
1 tablespoon smoked paprika
2 teaspoons Piri Piri or Tabasco hot sauce
1 cup chicken broth or (1 cup water and 1 cube bouillon )
1 teaspoon corn starch
1 large lemon
In a large bowl, season pork with; salt, garlic, paprika, piri piri and wine. Mix well and let marinate for at least 30 minutes or leave overnight.
Preheat large skillet or wok on high heat with 1/4 cup olive oil and add onions.
Cook for about 2 minutes then add pork. Let meat brown on all sides and cook for about 5 – 8 minutes. Add the chicken broth and shrimp and cook for another 5 – 8 minutes until meat is cooked. Mix corn starch with a little water and add to the pork. Mix well and let cook until sauce is thickened. Taste and add more hot sauce to your desired spiciness. Cut lemon in half and squeeze juice of one half over pork. Slice the other half as garnish. Top with parsley and serve. *Note that the pork cooks quickly but depending on your heat setting it may need longer to cook.
*You can make this dish ahead of time and serve later. Let cool and store in refrigerator.