Carne de Porco a Alentejana

About This Recipe

This iconic dish from Portugal's Alentejo region is a brilliant surf-and-turf combination of tender marinated pork cubes and briny clams. The pork is marinated in a paste of garlic, white wine, and paprika, then fried until golden. Clams are steamed open in the same pan, and the whole dish is served over crispy cubed potatoes. It is one of the most unique and celebrated dishes in Portuguese cuisine.

Ingredients

Serves 4

• 600 gpork loin(cubed)
• 500 gclams(scrubbed)
• 4 mediumpotatoes(cubed)
• 4 clovesgarlic(minced)
• 150 mlwhite wine
• 2 tbspsweet paprika paste
• 2 bay leavesbay leaves
• 3 tbspolive oil
• 1 bunchfresh coriander(chopped)
• 1 tbspwhite wine vinegar

Instructions

1. 1

   Marinate the pork

   Combine pork cubes with garlic, paprika paste, white wine, bay leaves, and vinegar. Refrigerate for at least 2 hours or overnight.

2. 2

   Fry the potatoes

   Deep-fry or pan-fry potato cubes until golden and crispy. Drain and set aside.

3. 3

   Cook the pork

   Remove pork from marinade (reserve it). Sear pork in olive oil over high heat until browned on all sides.

4. 4

   Add clams

   Pour reserved marinade into the pan. Add clams, cover, and cook for 5-7 minutes until clams open.

5. 5

   Combine and serve

   Toss fried potatoes into the pan. Garnish with fresh coriander and serve immediately.

Variations

• •

  Some versions add pickled vegetables as a garnish.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

• •

  Lighter: reduce the fat by a third and finish with a squeeze of citrus or a splash of vinegar to keep brightness without losing body.

Storage

Best eaten fresh. Leftovers keep 1 day in the fridge.

Frequently Asked Questions