By Eddy − On Sunday, June 4, 2023, 8 months ago in Pork Recipes
5 out of 5 with 3 ratings
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Traditional Portuguese Carne de Porco à Alentejana Recipe

Traditional Portuguese Carne de Porco à Alentejana Recipe

Traditional Portuguese carne de porco à Alentejana (Portuguese pork and clams) is a dish from the Alentejo region. It combines tender pork with clams, potatoes, garlic, and spices to create a flavorful and hearty meal.

Preparation time 15 min
Cooking Time 45 min
Ready In1 h
Level of DifficultyEasy
Servings4

Ingredients

1.5 lbs (700g) pork tenderloin, cut into bite-sized cubes1 lb (450g) clams, scrubbed and rinsed1 lb (450g) of potatoes, peeled and cut in cubes4 cloves of garlic, minced1 bay leaf1 tablespoon paprika1 tablespoon fresh parsley, choppedSalt and pepper to tasteOlive oil for cooking1 cup white wineLemon wedges (for serving)
1.5 lbs (700g) pork tenderloin, cut into bite-sized cubes1 lb (450g) clams, scrubbed and rinsed1 lb (450g) of potatoes, peeled and cut in cubes4 cloves of garlic, minced1 bay leaf1 tablespoon paprika1 tablespoon fresh parsley, choppedSalt and pepper to tasteOlive oil for cooking1 cup white wineLemon wedges (for serving)
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Directions

  1. In a large bowl, marinate the pork with minced garlic, paprika, salt, and pepper. Cover the bowl and refrigerate for at least 1 hour or overnight, allowing the flavors to develop.
  2. In a large pot or deep skillet, heat a few tablespoons of olive oil over medium-high heat. Add the marinated pork and cook until it turns golden brown on all sides. Make sure not to overcrowd the pan; you may need to cook the pork in batches. When it's done, remove the pork and put it aside.
  3. In the same pot, add the diced potatoes and cook until they are golden brown. Remove the potatoes from the pot and set them aside with the pork.
  4. Reduce the heat to medium and add the clams to the pot. Pour in the white wine, cover the pot, and let the clams steam for about 5 minutes or until they open. Please throw out any clams that do not open.
  5. Once the clams are cooked, add the pork and potatoes back to the pot. Stir everything together gently to combine the flavors.
  6. Add the bay leaf and parsley to the pot. If needed, add a bit more salt and pepper to taste.
  7. Reduce the heat to low and simmer the dish for about 10 minutes to allow the flavors to meld together.
  8. Serve the Carne de Porco à Alentejana hot with fresh lemon wedges on the side. It is traditionally enjoyed with crusty bread to soak up the delicious sauce.

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