Braised Pork Belly with Mussels and Kale

Courtesy George Mendes, chef/owner, Aldea and Lupulo, New York City

This satisfying riff on carne de porco à Alentejana, a popular dish of fried pork and clams, has many signature Portuguese ingredients: pork, shellfish, kale, garlic, bay leaves and dried chilies. Broccoli flowers are often available in farmer’s markets. You can substitute any herb flower for them, or just leave them out.

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