|Preparation time||2 h|
|Cooking Time||30 min|
|Ready In||2 h 30 min|
|Level of Difficulty||Easy|
"Carne de Porco à Alentejana" is a traditional Portuguese dish originating from the Alentejo region in the southern part of Portugal. The dish typically consists of marinated pork meat and clams cooked with garlic, onions, and coriander, and seasoned with paprika, salt, and pepper.
To make "Carne de Porco à Alentejana," first, pork cubes are marinated in a mixture of garlic, paprika, salt, and white wine for several hours to tenderize and flavor the meat. Next, the meat is sautéed with onions until golden brown, then simmered in the marinade with some water until tender. In a separate pan, clams are cooked in garlic, white wine, and butter until they open up.
The pork and clams are then combined, and the dish is finished with a sprinkle of fresh coriander. "Carne de Porco à Alentejana" is typically served with boiled potatoes, and the resulting dish is a hearty and flavorful mix of tender pork, briny clams, and aromatic herbs and spices.
It is a popular dish in Portuguese cuisine, often served in restaurants and enjoyed at home with family and friends.
- Cut the pork into cubes, mix it with the crushed garlic, bay leaves, salt and pepper and white wine.
- Let this marinate for about 2 hours.
- Put the clams in salted water for 1 hour to lose the sand, wash them thoroughly.
- Place the lard or vegetable shortening in a frying pan and when hot, add the drained meat and fry, stirring occasionally, until bown, than add the liquid from the marinade and simmer about 5 minutes and add the clams.
- When the clams are open, remove from the heat and add the chopped coriander.
- Serve with Portuguese fries and salad to taste.