Carne de Porco à Alentejana (Portuguese Pork and Clams)
In short: Marinated pork cubes browned and simmered in wine and paprika, finished with clams and golden fried potato cubes. It takes about 1 h 40 min in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 1 h 10 min
- Resting
- 4 h
- Total
- 1 h 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 580 kcal
Carne de porco à alentejana pairs pork with clams, a combination that has become a classic of Portuguese cooking. Pork cubes spend time in a marinade of white wine, garlic and red pepper paste, then are browned and simmered until tender. Clams steam open in the sauce at the end, and golden fried potato cubes go in last. The briny, sweet and slightly spicy sauce is worth mopping up. Despite the name, it is eaten all over the country.
Instructions
- Mix the pork with the garlic, wine, pepper paste, bay leaves, salt and pepper. Cover and refrigerate for at least 4 hours or overnight.
- Soak the clams in cold salted water for 20 minutes so they release their sand, then drain and rinse.
- Heat the sunflower oil in a deep pan over medium-high heat. Fry the potato cubes for 8 to 10 minutes until golden and tender. Drain on paper towels and sprinkle with salt.
- Lift the pork from the marinade, keeping the marinade, and pat it dry. Heat the olive oil in a wide pan and brown the pork in batches for 6 to 8 minutes per batch, until deeply colored. Set aside.
- In the same pan, cook the onion for 5 minutes until soft. Return the pork, pour in the marinade and cover. Simmer gently for 40 minutes, until the pork is very tender.
- Uncover and boil for 3 to 4 minutes to thicken the sauce. Add the clams, cover and cook for 4 to 5 minutes until they open. Discard any that stay shut.
- Fold in the fried potatoes and coriander, and serve at once with lemon wedges.
Tips
- Dry the pork well before browning so it sears instead of steaming, and brown it in batches so the pan stays hot.
- Pickled carrots or cauliflower on the side give a sharp contrast to the rich sauce, and many cooks serve them this way.
Questions and answers
Why does this dish combine pork and clams?
It is a classic pairing in southern Portuguese cooking, where the briny clams balance the rich, paprika-spiced pork. Both finish in the same pan so the flavors blend.
Can I make it without clams?
Yes. The pork is delicious on its own with the potatoes. Add a squeeze of lemon at the end to brighten the sauce.
What if I cannot find red pepper paste?
Mix 1 tbsp sweet paprika with 1 tbsp olive oil and 1/2 tsp salt for a quick substitute. The color and sweetness will be close.
How long does it take to make Carne de Porco à Alentejana (Portuguese Pork and Clams)?
About 1 h 40 min in total: 30 min of preparation and 1 h 10 min of cooking.
How many calories are in Carne de Porco à Alentejana (Portuguese Pork and Clams)?
About 580 kcal per serving, with 32 g of protein, 28 g of carbohydrates and 36 g of fat. These values are estimates.
Nutrition per serving
| Calories | 580 kcal |
|---|---|
| Protein | 32 g |
| Carbohydrates | 28 g |
| Fat | 36 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 750 mg |
Estimated values, calculated from the ingredients.
