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carne de porco alentejana in a round casserole dish.
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5 from 5 votes

Carne de Porco à Alentejana - Portuguese Pork and Clams

Carne de Porco à Alentejana is a classic Portuguese dish made from tender cubes of pork, crispy fried potatoes and littleneck clams simmered in white wine sauce. It's topped with black olives, fresh cilantro and jardineira, which is a medley of pickled vegetables.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Dishes
Cuisine: Portuguese
Servings: 4 servings
Calories: 498kcal

Ingredients

  • 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
  • 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, don't use the pearled onions
  • a few Portuguese black olives for garnish

Instructions

  • Season the pork with garlic powder, onion powder, cumin, salt and pepper. Add the white wine and bay leaves to the bowl. Cover the bowl in plastic wrap and refrigerate overnight.
  • Place the clams in a bowl of salted water for 1-2 hours before you start cooking. The salt in the water will the clams to open. Rinse and drain the clams thoroughly.
  • Uncover the pork and drain it using a slotted spoon, squeezing out as much liquid out as you can.
    Important: make sure to reserve the liquid!
  • Heat the lard in a dutch oven or pot. Sear the pork on all sides over a high flame and transfer the pork to a plate.
  •  Sauté the onions in the leftover pork fat - add another tablespoon of lard if needed. The moisture from the onions will deglaze the pot. Add the crushed chilis (or tomato paste + hot sauce) to the pot and toss the onions until they're coated.
  • Return the pork to the pan and pour the reserved marinade over it. Bring the pot to a simmer and cover it with a lid. Braise the pork over low heat for for 45 minutes.
  • Once the pork has 15-20 minutes left of cooking time, heat the frying oil in a separate pan. When the temperature of the oil reaches 350°F, fry the potatoes for 3-5 minutes or until golden on all sides. Drain on paper towels and set them aside, or keep them warm in the oven (heated to 170°F).
  • Once the timer on the pork is up, add the rinsed, drained clams to the pot. Cover the pot and steam the clams over low heat for 3-5 minutes or until their shells open.
  • Transfer pork to a casserole dish. Layer the potatoes on top of the pork and arrange the clams on top. Ladle the braised liquid over the dish - you don't have to use it all.
  • Top the dish with fresh chopped cilantro, giardiniera, and a few black olives then serve.

Notes

  • Make sure to read all of the steps before starting this recipe, so you don't miss any!
  • For best results, season and marinate the pork overnight in the refrigerator.
  • Pork fat (lard) yields the best flavor, but you can substitute shortening or vegetable oil.
  • If for some reason some of the clams don't open in the salt water, its ok. Just rinse them off the best you can. The steam will open them as they cook. Toss any clams that don't open even after cooking.

Nutrition

Calories: 498kcal | Carbohydrates: 36g | Protein: 52g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 146mg | Sodium: 1437mg | Potassium: 1623mg | Fiber: 5g | Sugar: 2g | Vitamin A: 613IU | Vitamin C: 42mg | Calcium: 106mg | Iron: 5mg