Serve them on top of the fried potatoes, with a sprinkle of chopped fresh cilantro. If you don’t mind doubling on the carbs, you can have it with some bread too.
How to Make Portuguese Pork and Clams
Portuguese Pork and Clams – Carne de Porco à Alentejana
Course: MainCuisine: Mediterranean, Portuguese
Servings
6
servings
Prep time
2
hours
Cooking time
1
hour
Calories
491
kcal
Portuguese Pork and Clams or Carne de Porco à Alentejana is a traditional southern dish that comprises an intriguing but delicious combination of stewed pork and clams.
Ingredients
- Marinade Ingredients
-
1 cup White Wine
-
5 Garlic Cloves
-
2 tbsp Pepper Paste
-
1 tbsp Smoked Paprika
-
1 tsp Salt
-
Black Pepper
-
1 Bay Leaves
- Ingredients
-
1 kg Boneless Pork Loin, cut into 4cm cubes
-
500 g Fresh Clams
-
6 Medium Potatoes
-
1.5 tbsp Lard
-
4 tbsp Olive Oil
-
Fresh Cilantro
Directions
- Start by marinating the meat. Place the pork loin cubes and all the other marinade ingredients in a container or Ziploc bag. Use your hands or a wooden spoon to mix well to combine. The marinade liquid should cover the pork. Pop it in the fridge for at least 2 hours but ideally overnight.
- Place a Dutch oven or a large skillet over medium to high heat, once hot, add the lard, and 15ml of olive oil. Sear the pieces of pork on both sides until golden brown. It’s better to divide it in two to three batches so the pan doesn’t get overcrowded.
- Once you finish, return all the seared meat to the pan, pour in the marinade liquids and a splash of water, use a wooden spoon to help loosen the burnt bits at the bottom. Bring it to a boil, then reduce the heat to medium, cover with the lid and let it simmer for 45 minutes to 1 hour.
- Meanwhile, place your fresh clams on a large bowl, cover with cold water, then add a sprinkle of salt on top. Let them soak for 1 hour.
- Peel and dice the potatoes, give them a good rinse, pat them dry with a clean cloth.
- Add a large frying pan over medium heat, once hot, add the remaining 50ml of olive oil. Shallow fry the diced potatoes until they are softer and lightly golden on the outside. We are not aiming for perfect fries here but for fries that have a light crust. Again, it’s better to do it in batches. Once you are done, place them on top of absorbent paper.
- Drain the clams then give them a good rinse and a scrub with a clean food brush. Check them one by one to see if there are any broken shells or open clams that do not close when you touch them. This usually indicates they are already dead and therefore not suitable for cooking.
- Add the clean clams to the pork stew, cover with the lid, add another splash of water if needed, let them simmer for about 5 minutes. Remove most of the clams from their shells and put them in the stew but keep some in their shells. Remember to discard any clams that remained shut.
- Place your fried potatoes in a serving plate, then layer your pork and clams on top. Top them up with lots of fresh chopped cilantro. Enjoy!!
