Carne de Porco à Alentejana

Name: Carne de Porco à Alentejana
Yield: 3 servings
Cuisine: Portuguese
Ingredients: 800g pork shoulder, cubed; 500g fresh clams; 1 cup white wine; 2 tbsp sweet paprika paste (massa de pimentão)

Carne de Porco à Alentejana/KAR-neh deh POR-koo ah ah-len-teh-ZHAH-nah/

Also known as: Alentejo Pork and Clams

About this dish

A surprising but beloved Portuguese combination of marinated pork and clams cooked together.

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Ingredients

🥩800g pork shoulder, cubed

🦪500g fresh clams

🍷1 cup white wine

🌶️2 tbsp sweet paprika paste (massa de pimentão)

Method

Serves 3

Marinate the pork overnight in white wine, garlic, and paprika paste.

Fry the marinated pork until browned on all sides.

Add the clams to the pan and cover to steam open.

Cook until the clams have opened and pork is tender.

Finish with fresh coriander and serve with fried potato cubes.

✓ What Makes it Authentic

Carne de porco à Alentejana is a signature dish of the Alentejo region, pairing pork marinated in wine and paprika with fresh clams.

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