Carne de Porco à Alentejana

🧂 Ingredients

• 600 g Pork shoulder (boneless)
• 500 g Fresh clams
• 400 g Potatoes
• 150 ml Dry white wine
• 4 cloves Garlic
• 1 tablespoon Sweet paprika (pimentão doce)
• 3 tablespoons Olive oil
• 1/4 cup Cilantro
• to taste Salt
• to taste Black pepper

👨‍🍳 Instructions

1. 1

   Prepare the pork marinade. In a medium bowl, combine the cubed pork shoulder, minced garlic, sweet paprika, and 100 ml of the white wine. Season generously with salt and black pepper. Mix well to ensure all pork pieces are coated. Cover the bowl and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to meld.

   ⏱️ 3 hours (minimum marinating time)
2. 2

   Prepare the potatoes. Heat 2 tablespoons of olive oil in a large skillet or frying pan over medium-high heat (around 190°C / 375°F). Add the cubed potatoes in a single layer, working in batches if necessary to avoid overcrowding. Fry the potatoes until golden brown and tender, about 10-15 minutes. Remove the fried potatoes with a slotted spoon and drain them on paper towels. Season lightly with salt.

   ⏱️ 15 minutes
3. 3

   Sear the pork. Heat the remaining 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Remove the pork from the marinade, reserving the marinade. Add the pork cubes to the hot pot in a single layer, searing them in batches if needed, until browned on all sides. This browning will develop deep flavor. Once browned, return all pork to the pot.

   ⏱️ 10 minutes
4. 4

   Braise the pork. Pour the reserved marinade over the browned pork. Add the remaining 50 ml of white wine. Bring the liquid to a simmer, then reduce the heat to low, cover the pot tightly, and let it gently braise for about 45 minutes to 1 hour, or until the pork is very tender. Stir occasionally.

   ⏱️ 45-60 minutes
5. 5

   Add the clams. Increase the heat under the pot to medium-high. Add the cleaned clams to the pot with the tender pork. Cover the pot tightly and cook for about 5-8 minutes, or until all the clams have opened. Discard any clams that do not open.

   ⏱️ 8 minutes
6. 6

   Combine and serve. Gently stir the fried potatoes into the pot with the pork and clams. Allow to heat through for 1-2 minutes. Taste and adjust seasoning with salt and pepper if needed. Garnish generously with fresh chopped cilantro before serving hot.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓For best results, use fresh, high-quality clams. Ensure they are scrubbed clean and purged of sand by soaking them in cold, salted water for at least 30 minutes, changing the water once.
• ✓The marinating time is crucial for tenderizing and flavoring the pork. Overnight marinating is highly recommended.
• ✓Don't overcrowd the pan when frying potatoes; this ensures they become crispy rather than steamed.
• ✓This dish is a perfect example of Portuguese 'surf and turf', showcasing the country's rich culinary heritage.

🔄 Variations

• Add peeled and deveined shrimp along with the clams for an even richer surf and turf experience.
• Increase the quantity of clams for a more pronounced seafood flavor.
• A pinch of red pepper flakes can be added to the marinade for a hint of heat.

🥗 Nutrition

Per serving