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Last updated: 20 May 2010

Carne de Porco à Alentejana (Portuguese Pork and Clams)

Recipe by: John Pacheco  |  Photo by: Julie M.
Carne de Porco à Alentejana (Portuguese Pork and Clams)
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Reviews (3)  |  Tweaks (3)
Added to favourites by 7 cook(s)
  • Prep: 40 mins  |  Cook: 30 mins
  • Serves: 6
An traditional Portuguese pork and clam dish. Serve with chips or crusty bread.

Recipe provided by:

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Ingredients

350ml (12 fl oz) dry white wine
1 teaspoon paprika
2 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, peeled and cut in half
1 bay leaf
1kg (2 1/4 lb) pork fillet, cubed
3 teaspoons olive oil, divided
2 onions, peeled and thinly sliced
4 cloves garlic, minced
2 tomatoes - peeled, seeded and chopped
1/4 teaspoon dried crushed chillies
24 small clams in shell, scrubbed
handful chopped fresh parsley

Preparation method

1. In large bowl, combine wine, paprika, salt and pepper; blend well. Add halved garlic cloves, bay leaf and cubed pork, and mix to coat thoroughly. Marinate for at least 6 hours, turning occasionally.
 
2. Remove pork; reserve marinade. Pat pork completely dry. Discard garlic and bay leaf.
 
3. Melt 1 teaspoon of oil in large frying pan. Add pork, stirring frequently so that the meat colours quickly and evenly. Transfer with slotted spoon to a bowl.
 
4. Pour reserved marinade into frying pan and bring to the boil over high heat, scraping off any brown bits clinging to the inside of pan. Boil uncovered until marinade is reduced by 1/3. Pour over pork and set aside.
 
5. In 6 to 8 litre casserole, heat remaining oil; add onion and cook for 5 minutes, stirring frequently until onion is soft but not brown. Add minced garlic, tomatoes and crushed chillies. Simmer, stirring constantly for 5 minutes.
 
6. Spread the clams, hinged side down, over the tomato sauce; cover the casserole tightly and cook over medium to high heat for ten minutes or until clams open. Stir in reserved pork and juices. Simmer for 5 minutes to heat thoroughly. Sprinkle with parsley and serve.
 
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More Tweaks (3)

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  • Tweak: AnaPortugueseCousine... Something else:

    Go to my page for the right way of cooking this dish, this is a variation but there are curcial ingredients missing plus it is not a stew like it says and looks. this one also looks yummy but its not the same

    Like this tweak? [ YES ]
    0 users liked this tweak
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    Tweak: dinosky123 Altered ingredient amounts:

    Used cider vinegar and added fresh garlic to meat marination.

    Like this tweak? [ YES ]
    2 users liked this tweak
    >
›› More Reviews & comments (3)

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  • Review: AnaPortugueseCousine...

    I believe this isn't exactly the same recepie as we make it in alentejo.I do it diferently. It is definatly not a stewThis is a good variation of the recepie though. There is one crucial ingridient missing which is red papper paste marinate. absolutely crucial and necessary for this dish. I will post the recepie for that on my page because its kinda hard to find in the uk. But I will defninatly have a go at this recepie
    Posted: 13 May 2010 Easy
    >

    Comment: portugueseprincess

    thats not how its suppose to look. i know thats my favorite dish!!!!!
    Posted: 13 Apr 2010
    >
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Nutrition

  • Calories 306.8 kcal
  • Total Fat 11.9 g
  • Saturated Fat 3.6 g
  • Salt 1297.7 mg
  • Protein 28.3 g
 
 
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