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Carne de Porco à Alentejana
Carne de Porco à Alentejana is a beloved Portuguese dish that beautifully marries the rich flavors of marinated pork with the briny sweetness of clams and the heartiness of potatoes. Originating from the Alentejo region, this dish showcases the traditional culinary techniques of Portugal, where rustic ingredients come together to create a comforting and satisfying meal. The tender pork shoulder, infused with garlic and paprika, is accented by the fresh taste of clams, making every bite a delightful experience.
Ingredients
- Pork shoulder
- 2 pounds, cut into bite-sized pieces
- Clams
- 1 pound, cleaned
- Potatoes
- 2 large, peeled and diced
- Garlic
- 4 cloves, minced
- Paprika
- 2 teaspoons
- White wine
- 1 cup
- Olive oil
- 3 tablespoons
- Fresh cilantro
- 1/4 cup, chopped (for garnish)
- Bay leaf
- 1
- Salt
- to taste
- Black pepper
- to taste
Instructions
- In a large bowl, combine the pork pieces, minced garlic, paprika, salt, and pepper. Mix well to ensure the pork is evenly coated. Cover and let it marinate for at least 30 minutes, or preferably overnight in the refrigerator for deeper flavor.
- Heat olive oil in a large pan over medium heat. Once hot, add the marinated pork to the pan, browning it on all sides, which should take about 5-7 minutes.
- Add the diced potatoes and bay leaf to the pan. Stir well and cook for about 10 minutes, allowing the potatoes to start softening.
- Deglaze the pan by pouring in the white wine, scraping up any browned bits from the bottom. Allow it to simmer for 2-3 minutes.
- Carefully add the cleaned clams to the pan and cover with a lid. Cook for about 5-7 minutes, or until the clams have opened up. Discard any clams that remain closed.
- Remove the pan from heat and garnish the dish with freshly chopped cilantro. Serve hot, accompanied by crusty bread or a simple green salad.
Tips
- For added depth of flavor, consider adding a pinch of saffron to the white wine while it simmers.
- You can substitute the clams with mussels or a mix of shellfish for variety.
- If you prefer a spicier kick, add a pinch of crushed red pepper flakes when cooking the pork.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 30 minutes (plus marinating time) Cook Time: 30 minutes Calories: 480 Fat: 20g Carbs: 35g Protein: 35g Sodium: 600mg Sugar: 2g
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