Carne de porco à Alentejana brings together the best of land and sea in a single dish: cubes of marinated pork and briny clams, finished with fresh coriander. It sounds like an unlikely pairing, but one forkful explains why it is one of Portugal’s most famous recipes.
It is also surprisingly easy — a handful of ingredients and a good marinade do most of the work. That makes it perfect for a weeknight family dinner, yet impressive enough for guests.
The pork
The secret is the marinade: white wine, crushed garlic, bay leaf, salt, pepper and massa de pimentão (Portuguese red pepper paste). Give it at least 4 hours, but overnight is where the magic happens. Feel free to make it your own with a squeeze of lemon, a splash of beer or a pinch of cumin.
The clams
Soak the clams in salted water for at least 2 hours so they release their sand, changing the water if it gets murky. Before cooking, discard any clam that stays open when tapped. They cook right in the reduced marinade and are ready as soon as they open — throw away any that refuse to.
The coriander
Coriander (cilantro) is the classic Alentejo touch. If it is not your thing, fresh parsley works well — just chop whichever herb you use at the last minute for the brightest flavor.
What to serve with it
Many versions add fried potato cubes straight into the pan, making it a complete meal. A simple vegetable rice, a tomato and onion salad, or a potato salad also pair beautifully with the garlicky sauce.
Carne de Porco à Alentejana Recipe
Prep time: 20 minutes (plus 4+ hours marinating) · Cook time: 20 minutes · Total: 40 minutes active · Servings: 4 · Calories: ~354 per serving
Ingredients
- 1¾ pounds pork loin or shoulder, cut into cubes
- 1¾ pounds small clams
- 1 cup white wine
- 3 garlic cloves, crushed
- 2 tablespoons red pepper paste (massa de pimentão)
- 2 tablespoons olive oil
- 2 bay leaves
- 1 bunch fresh coriander (cilantro), chopped
- Salt and pepper
Instructions
- Cut the pork into cubes and marinate it in the white wine, red pepper paste, crushed garlic, bay leaves, salt and pepper for at least 4 hours — overnight is even better.
- Soak the clams in salted water for at least 2 hours to purge the sand, then rinse and set aside.
- Heat the olive oil in a large frying pan and brown the drained pork well on all sides.
- Pour in the marinade liquid and let it bubble for 2 to 3 minutes.
- Add the clams and stir. As soon as they open, scatter the chopped coriander on top, turn off the heat and serve.
Recipe Notes
- Marinating overnight makes a real difference in flavor.
- Discard any clams that do not open during cooking.
- Parsley is a fine substitute if coriander is not to your taste.
