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Carne de Porco à Alentejana – Portuguese Pork and Clams Recipe

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3.9 from 5 reviews

Carne de Porco à Alentejana is a classic Portuguese dish combining tender braised pork with fresh littleneck clams, fried potatoes, and bold seasonings. This hearty and flavorful recipe features marinated pork slow-cooked with spices and wine, then topped with crispy golden potatoes and steamed clams for a delightful surf and turf experience. Garnished with fresh cilantro, giardiniera, and black olives, it perfectly showcases the rustic charm of Alentejo cuisine.

Ingredients

Pork Marinade

  • 2 pounds pork butt (or shoulder)
  • 1 tablespoon crushed garlic
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon ground cumin
  • ½ teaspoon paprika
  • 2 teaspoons coarse sea salt
  • ¼ teaspoon black pepper
  • 2 bay leaves
  • 1 ½ cups white wine (non-sweet)

Cooking and Garnish

  • 2 tablespoons lard
  • 1 small onion, chopped
  • 1 tablespoon crushed red pepper paste (massa de pimentao) or 2 teaspoons tomato paste + 2 teaspoons hot sauce
  • 1 ½ pounds yellow potatoes
  • 2 pounds littleneck clams
  • 2 teaspoons chopped cilantro
  • Small handful of giardiniera mix (for garnish, exclude pearled onions)
  • A few Portuguese black olives (for garnish)

Instructions

  1. Marinate the Pork: In a large bowl, combine the pork with crushed garlic, garlic powder, onion powder, cumin, paprika, salt, and pepper. Add the white wine and bay leaves, cover with plastic wrap, and refrigerate overnight to allow the flavors to penetrate the meat.
  2. Prepare the Clams: Place the clams in a bowl of salted water for 1-2 hours before cooking. This step helps the clams purge sand and encourages them to open. Afterwards, rinse and drain thoroughly.
  3. Drain the Pork: Remove the pork from the marinade using a slotted spoon, squeezing out excess liquid while reserving the marinade for later use.
  4. Sear the Pork: Heat lard in a Dutch oven or heavy pot over high heat. Sear the pork on all sides until browned, then transfer it to a plate.
  5. Sauté Onions and Chilis: In the same pot with pork fat, sauté the chopped onions, adding more lard if needed. The onions will deglaze the pan. Stir in the crushed red pepper paste or tomato paste and hot sauce, coating the onions evenly.
  6. Braise the Pork: Return the pork to the pot and pour in the reserved marinade. Bring to a simmer, cover with a lid, and braise over low heat for 45 minutes until tender.
  7. Fry the Potatoes: With about 15-20 minutes remaining on the pork, heat frying oil to 350°F in a separate pan. Fry the yellow potatoes for 3-5 minutes until golden and crispy. Drain on paper towels and keep warm in an oven set to 170°F if needed.
  8. Steam the Clams: Once the pork is done, add the rinsed clams to the pot. Cover and steam over low heat for 3-5 minutes, until the clams open.
  9. Assemble the Dish: Transfer the pork to a casserole or serving dish. Layer the fried potatoes over the pork, then arrange the clams on top. Ladle the braising liquid over the dish, using as much as desired.
  10. Garnish and Serve: Sprinkle chopped cilantro, giardiniera mix, and a few Portuguese black olives over the top. Serve immediately for a warm and satisfying traditional Portuguese meal.

Notes

  • Marinating the pork overnight enhances flavor and tenderness significantly.
  • Soaking clams in salted water helps remove sand and grit for a cleaner taste.
  • Frying potatoes separately ensures they stay crispy instead of getting soggy in the stew.
  • If you can’t find lard, you can use olive oil, but lard adds authentic flavor.
  • The crushed red pepper paste (massa de pimentao) is traditional; substitute with tomato paste and hot sauce if unavailable.
  • Ensure clams are fresh and discard any that do not open after steaming.
  • Serve with crusty bread or a simple green salad to complete the meal.

Find it online: https://marthatasty.com/carne-de-porco-a-alentejana-portuguese-pork-and-clams-recipe/