Portuguese Pork and Clams – Carne de Porco á Alentejana
You will love this Portuguese Pork and Clams – Carne de Porco á Alentejana
The definitive Carne de Porco à Alentejana is a masterclass in the surf and turf tradition of the Alentejo region. This authentic Portuguese pork and clams recipe balances succulent wine-marinated pork with the briny snap of fresh clams and golden cubes of fried potatoes. Our Alentejo style pork and clams guide ensures a rich, savory sauce thickened by traditional lard and bright coriander.
Ingredients
Equipment:
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- Cut the pork into cubes and place in a bowl.
- Add minced garlic, paprika, white pepper, salt, and red pepper sauce, mixing well.
- Add the bay leaf, pour in the white wine, mix well and marinate overnight.
- Rinse the clams well, placing them in a bowl with water and salt for an hour to remove any sand.
- Peel, wash, and dice the potatoes.
- Drain the pork, reserving the marinade.
- In a large pot, heat the olive oil and pork lard until hot.
- Add the drained pork, frying and stirring occasionally until browned.
- Drain most of the fat, leaving a little in the pot.
- Drain and rinse the clams again, add them to the pot with the pork, and stir gently.
- Add the reserved marinade and cook until it reduces by half.
- Fry the potatoes in hot oil, drain well, and arrange on a serving platter.
- Adjust seasoning of the pork, then place it over the potatoes with the sauce.
- Garnish with chopped pickles and sprinkle with coriander.
Recipe Tips
Adapted from a Recipe by: Tradições Doces
Nutritional Facts (Per Serving)
Frequently Asked Questions
Can I use a different type of meat instead of pork in this recipe?
Yes, you can use chicken or beef as alternatives. However, the cooking time may vary depending on the type of meat you choose. Ensure to adjust the cooking time accordingly to ensure the meat is tender.
What can I substitute for fresh clams if they are not available?
If fresh clams are unavailable, you can substitute them with canned clams. Drain them well and add them towards the end of the cooking process to avoid overcooking.
How should I store leftovers from this dish?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of water or wine to maintain moisture.
Recommended Drink Pairings
Wine
Portuguese: Vinho Verde - This refreshing and slightly effervescent wine complements the brininess of the clams and the richness of the pork.
General: Sauvignon Blanc - Its bright acidity and citrus notes enhance the flavors of the dish while cutting through the richness of the pork and olive oil.
Beer
Portuguese: Super Bock - This popular lager offers a light and crisp profile that balances the savory elements of the dish.
General: Pilsner - A classic Pilsner provides a refreshing contrast to the flavors of the pork and clams, making it an excellent pairing.
Other Beverages
Dry White Vermouth: The herbal notes and crispness of dry vermouth enhance the dish's flavors while adding a sophisticated touch.
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