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Portuguese Carne de Porco à Alentejana Recipe

Portuguese carne de porco à Alentejana (pork and clams), is a traditional dish in Portugal of marinated pork and clams with fried potatoes.
4 out of 5 with 66 ratings
Views: 91455
Portuguese Carne de Porco à Alentejana Recipe

Preparation time 20 min
Cooking Time 40 min
Ready In9 h
Level of DifficultyEasy
Servings5

Ingredients

2.2 lbs (1 kg) pork loin2.2 lbs (1 kg) fresh clams4 garlic cloves, minced1 tablespoon paprikaWhite pepper, to tasteSalt, to taste2 tablespoons red pepper sauce1 bay leaf1 1/4 cups (300 ml) white wine1 cup (250 ml) olive oil8.8 oz (250 g) pork lard (or vegetable shortening)2.2 lbs (1 kg) potatoes, for fryingOil for frying7 oz (200 g) pickles, chopped1 bunch coriander, chopped
2.2 lbs (1 kg) pork loin2.2 lbs (1 kg) fresh clams4 garlic cloves, minced1 tablespoon paprikaWhite pepper, to tasteSalt, to taste2 tablespoons red pepper sauce1 bay leaf1 1/4 cups (300 ml) white wine1 cup (250 ml) olive oil8.8 oz (250 g) pork lard (or vegetable shortening)2.2 lbs (1 kg) potatoes, for fryingOil for frying7 oz (200 g) pickles, chopped1 bunch coriander, chopped
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Preparation

  1. Cut the pork into cubes and place in a bowl.
  2. Add minced garlic, paprika, white pepper, salt, and red pepper sauce, mixing well.
  3. Add the bay leaf, pour in the white wine, mix well and marinate overnight.
  4. Rinse the clams well, placing them in a bowl with water and salt for an hour to remove any sand.
  5. Peel, wash, and dice the potatoes.
  6. Drain the pork, reserving the marinade.
  7. In a large pot, heat the olive oil and pork lard until hot.
  8. Add the drained pork, frying and stirring occasionally until browned.
  9. Drain most of the fat, leaving a little in the pot.
  10. Drain and rinse the clams again, add them to the pot with the pork, and stir gently.
  11. Add the reserved marinade and cook until it reduces by half.
  12. Fry the potatoes in hot oil, drain well, and arrange on a serving platter.
  13. Adjust seasoning of the pork, then place it over the potatoes with the sauce.
  14. Garnish with chopped pickles and sprinkle with coriander.

Recipe & Photo Credit: Tradições Doces

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Comments
John leary
John leary
I add a package of Goya seasoning that rounds it out great!
2 Years ago, Tuesday, April 18, 2023
reply
Francis Lee Bercher
Francis Lee Bercher
Add 1/4 cup sofrito to the marinade. Too much lard! Just enough to coat the pan. I make this in a cataplana I brought home from Lisbon.
2 Years ago, Tuesday, April 18, 2023
reply
Maria Rodrigues
Maria Rodrigues
I'm going to giv this a try, thank you
2 Years ago, Tuesday, April 18, 2023
reply
Port
You're welcome, enjoy.
2 Years ago, Tuesday, April 18, 2023
Dale
Dale
Think I’ll give it a try!
2 Years ago, Sunday, October 30, 2022
reply
Port
Great, enjoy.
2 Years ago, Sunday, October 30, 2022
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