Carne de Porco à Alentejana
Carne de Porco à Alentejana, or Portuguese Pork and Clams, is a celebrated dish from Portugal that harmoniously combines marinated pork and briny clams. This fusion reflects the country's diverse landscapes and culinary traditions.History and OriginDespite its name suggesting roots in the Alentejo region, this dish is believed to have originated in the Algarve, Portugal's southern coastal province. The Algarve's abundant seafood, particularly clams, likely influenced the creation of this unique combination. Over time, the recipe migrated north to Alentejo, where it was embraced and adapted, leading to its current name. CHEWINGTHEFAT.US.COMPopularityToday, Carne de Porco à Alentejana is one of Portugal's most traditional and popular dishes. Its widespread appeal has also reached international audiences, with Portuguese communities around the world preserving and sharing the recipe. EN.WIKIPEDIA.ORGWhere to Find the Best VersionsFor an authentic experience, visiting the Alentejo or Algarve regions in Portugal is ideal, as local restaurants there often serve traditional renditions of the dish. In London, establishments such as Bar Douro and Taberna do Mercado are known to offer quality Portuguese cuisine, including this classic dish.
Ingredients
- 2 pounds boneless pork shoulder cut into 1.5-inch cubes
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 large onion finely chopped
- 1 tablespoon sweet paprika
- 1 bay leaf
- 1 cup dry white wine
- Salt and freshly ground black pepper to taste
- 2 dozen fresh clams scrubbed
- Fresh cilantro or parsley chopped, for garnish
- Lemon wedges for serving
Instructions
- Marinate the Pork: In a bowl, combine the pork cubes with half of the minced garlic, paprika, bay leaf, white wine, salt, and pepper. Cover and refrigerate for at least 2 hours, preferably overnight.
- Cook the Pork: Heat olive oil in a large pot over medium heat. Add the onions and remaining garlic; sauté until translucent. Add the marinated pork (reserving the marinade) and cook until browned on all sides.
- Simmer: Pour in the reserved marinade and bring to a boil. Reduce heat, cover, and let it simmer for about 1 hour, or until the pork is tender.
- Add Clams: Add the clams to the pot, cover, and cook for an additional 5-10 minutes, or until the clams have opened. Discard any that do not open.
- Serve: Garnish with chopped cilantro or parsley and serve with lemon wedges. Traditionally accompanied by fried or roasted potatoes.