Pork and Clams (Carne de Porco à Alentejana)
Carne de Porco à Alentejana is a beloved Portuguese dish that combines marinated pork with clams in a rich, savory sauce, often served with fried potatoes and fresh cilantro.
- Serves
- 6
Directions
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Marinate the Pork: In a large bowl, combine the pork with garlic, paprikas, salt, pepper, bay leaves, pepper paste, and broth. Cover and refrigerate for at least 1 hour (up to 4 hours).
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Prepare Clams: Soak clams in cold salted water to purge sand. Rinse well before cooking.
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Cook the Pork: Remove pork from marinade (reserve marinade). In a large pan or Dutch oven, heat the olive oil and butter over medium heat. Brown the pork pieces in batches until well-seared. Remove to a plate and set aside.
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Simmer Sauce: In the same pan, simmer the wine, reserved marinade, and kale for 3 minutes, but do not let the liquid cook down too much.
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Combine: Return the pork to the sauce, add the clams, and cover. Cook for 6–8 minutes, or until the clams open. Discard any unopened clams. Squeeze in the lemon juice and toss gently.
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Serve garnished with chopped cilantro or parsley.
From Shawnie's class “Savoring Portugal”
