Portuguese
Carne de porco à alentejana
Tender cubes of pork are marinated with massa de pimentão, garlic, bay and white wine, then cooked with briny clams and fried potatoes. Finished with coriander and pickles, it has the unmistakable savoury tang of the Alentejo table.
Ingredients
- Pork shoulder or leg, cut into 3 cm cubes350g
- Fresh clams, preferably small Portuguese-style ameijoas500g
- Potatoes, peeled and cut into small cubes400g
- Massa de pimentão1 1/2 tbsp
- Garlic cloves, crushed3
- Dry white wine120ml
- Bay leaf1
- Lard1 tbsp
- Olive oil1 tbsp
- Neutral oil, for frying potatoesas needed
- Fresh coriander, roughly chopped2 tbsp
- Portuguese pickles, chopped2 tbsp
- Lemon wedges2
- Freshly ground black pepperto taste
- Coarse saltto taste
Method
- Rinse the clams, discard any that are cracked, and soak them in cold salted water for 1 to 2 hours so they release sand.
- In a bowl, mix the pork with the massa de pimentão, garlic, white wine, bay leaf and black pepper; cover and marinate for at least 4 hours, preferably overnight.
- Drain the pork, reserving the marinade and keeping the bay leaf.
- Pat the potato cubes dry, then fry them in hot oil until golden and crisp; drain on paper towels and season lightly with salt.
- Heat the lard and olive oil in a wide heavy pan over medium-high heat.
- Add the drained pork and brown it well on all sides without crowding the pan.
- Pour in the reserved marinade with the bay leaf, scrape the bottom of the pan, then simmer for 8 to 10 minutes until the pork is tender and the sauce has reduced.
- Drain and rinse the clams, then add them to the pan, cover, and cook for 4 to 6 minutes until they open.
- Discard any clams that remain closed and taste the sauce before adding any salt, as the clams and massa de pimentão are already salty.
- Add the fried potatoes to the pan and gently toss or shake the pan so they are coated with the pork juices and clam liquor.
- Finish with chopped coriander and chopped pickles, and serve immediately with lemon wedges.
Common questions
Can I substitute the masa de pimentão if I can’t find it?
Yes. Mix sweet paprika with a little olive oil, minced garlic, and a pinch of salt to make a rough substitute. It won’t taste exactly the same, but it gives the pork a similar deep red, garlicky base.
How far ahead can I marinate the pork, and can I shorten the time?
Marinate at least 4 hours, but overnight is better for flavor and tenderness. If you’re short on time, 1 to 2 hours will still work, but the pork will taste less seasoned and aromatic.
What are the most common mistakes when cooking this dish?
The biggest mistakes are not soaking the clams enough, crowding the pork so it steams instead of browns, and overcooking the clams. Also, don’t add the clams too early or they’ll turn tough and rubbery.
How should I store leftovers, and do the clams keep well?
Store leftovers in a sealed container in the fridge for up to 2 days. Reheat gently just until hot. If possible, remove clams before storing, because they can become chewy when reheated with the pork.
What should I serve with carne de porco à alentejana?
Serve it hot with the crisp fried potatoes, fresh coriander, chopped pickles, and lemon wedges. A simple green salad or crusty bread works well too, since the dish is rich and salty.