Traditional recipes

Porco à Alentejana (Portuguese pork and clams) recipe

Porco à Alentejana (Portuguese pork and clams) recipe

  • Recipes
  • Diet & lifestyle
  • Vegetarian
  • Vegetarian meals

An traditional Portuguese pork and clam dish from the Algarve region of Portugal. Serve with chips or crusty bread.

56 people made this

IngredientsServes: 6

  • 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

MethodPrep:40min ›Cook:30min ›Ready in:1hr10min

  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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Reviews & ratingsAverage global rating:(18)

Reviews in English (22)

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-13 May 2010

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-13 May 2010

Altered ingredient amounts.Used cider vinegar and added fresh garlic to meat marination.-02 Jul 2009


Pork, Alentejo Style - Carne De Porco à Alentejana Recipe

This dish has become widely known all over my country. The clams and pork make an unusual but rich and exciting combination, and foreign visitors to Portugal find it very appetizing. The shellfish should be bought still alive or frozen, being opened in the prepared sauce. Read more Keep the shells, as they give the dish its exotic appearance. If the clams are bought already cooked, you miss out on this but the recipe can still be attempted quite successfully. See less

  • portuguese cuisine
  • pork
  • clams
  • delicious
  • fry
  • nothing specific
  • portuguese cuisine
  • pork
  • clams
  • delicious
  • fry
  • nothing specific

Schedule your weekly meals and get auto-generated shopping lists.

  • 2 lb loin of pork, cut into 1 inch cubes
  • 1 large onion, finely chopped
  • 1 cup white wine
  • 3 cloves garlic, finely chopped
  • 2 sprigs of parsley, chopped
  • 1 tsp paprika
  • 1 tsp concentrated tomato paste
  • 4 oz lard
  • 2 tbsp olive oil
  • 1 1/2 lb clams
  • 1 clove
  • 1 bay leaf
  • salt and pepper
  • 4 or 5 potatoes, cut into 1 inch cubes
  • oil to fry

Ingredients

  • 2 lb loin of pork, cut into 1 inch cubes shopping list
  • 1 large onion, finely chopped shopping list
  • 1 cup white wineshopping list
  • 3 clovesgarlic, finely chopped shopping list
  • 2 sprigs of parsley, chopped shopping list
  • 1 tsp paprikashopping list
  • 1 tsp concentrated tomato pasteshopping list
  • 4 oz lardshopping list
  • 2 tbsp olive oilshopping list
  • 1 1/2 lb clamsshopping list
  • 1 cloveshopping list
  • 1 bay leaf shopping list and peppershopping list
  • 4 or 5 potatoes, cut into 1 inch cubes shopping list to fry shopping list

How to make it

  • Prepare a marinade with the wine, garlic, paprika, salt, pepper, bay leaf and clove. Stand the meat in this for 4 or 5 hours.
  • Drain the meat and fry gently in the melted lard, until golden brown all over.
  • Strain the marinade and add to the pan. Cover and boil with the meat until it is tender and the sauce reduced by half.
  • Meantime, make anouther sauce with the tomato paste, oil, onion, parsley, salt and pepper, simmering it all for 6 to 8 minutes. Place the clams in this over low heat.
  • The clams should be open after a couple of minutes. Remove those which do not open and discard.
  • Deep fry the potato cubes until they are golden brown. Add the potatoes to the meat pan.
  • Shake the pan and transfer the clams to the top of the meat. Cover. Boil gently for 3 minutes and serve in the same pan.
People Who Like This Dish 11
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  • Plus 1 othersFrom around the world!

We loved this! I quadrupled the sauce because I like to have plenty of it to soak up with crusty Euro bread. We also had a meal using the cubed fried potatoes instead of bread. (Either way is typical in Portugal.) I used hot Hungarian paprika, as my other option was Spanish smoked paprika which would've changed the flavor.

Served this in typical Portuguese fashion: with bread, simple salad & Vinho Verde

delicious. I served Portuguese appetizers of Euro bread & butter, olives & rissois de camarão (shrimp rissoles). Dessert was a European nut torte with cafezinho (demitasses of coffee). This meal had some of my favorite dishes

it was thoroughly enjoyed by all, particularly by me & the guest of honor, both of us having lived in lovely Portugal.


Carne de Porco à Alentejana Recipe

Ingredients (serves 2 people)

  • 500g pork loin (with some fat but not much)
  • 2 garlic cloves – crushed
  • 2tsp massa de pimentão (Pepper paste, widely available in Portuguese supermarkets)
  • 2 bay leaves
  • 1/2tsp smoked paprika
  • 400ml of a good white wine
  • Salt and black pepper to taste
  • 2 large potatoes
  • 1tbsp olive oil
  • 500g clams
  • Fresh cilantro

Instructions

  1. Cut the pork into approximately 3cm cubes and place in a bowl or deep dish.
  2. Add the wine, crushed garlic cloves, bay leaves, pepper paste and paprika to the dish.
  3. Mix thoroughly and be sure the pork is covered well.
  4. Cover, and leave to marinade for at least 2 hours.
  5. While the pork is marinating, we can prepare our clams. Place them in a large bowl and cover them with cold salted water. You’ll want to leave them for at least an hour. The clams which should be alive will start to breathe and begin to filter the water. This should push the older saltwater and sand out of their shells. You’ll notice the water get pretty murky.
  6. With the pork marinated, separate the pork and keep the marinade. Sear the pork in a hot pan.
  7. Once all of the pork is seared, pour the remaining marinade on top of the pork. Let it simmer with a lid for around 45 minutes.
  8. Meanwhile, peel and cut the potatoes into small cubes.
  9. Give them a nice coating of olive oil and salt and spread them on a baking tray. Place them in the oven at 200°. Cook them in the oven for around 30-40 minutes until they’re golden brown.
  10. Drain the clams into a large colander or sieve, remove any with broken shells, or any clams that don’t close when you touch them.
  11. If you’ve timed this correctly, we should be reaching the point where everything is nearly ready, the clams will only need around 5 minutes so pause here if your potatoes aren’t quite done.
  12. Place all of the clams into the pan with the pork. Use a lid and let the clams, steam/simmer in the liquid. They’ll take around 5 to 7 minutes to cook and open.
  13. While the clams are cooking, spread your potatoes evenly on a plate.
  14. Once the clams are cooked, discard any that did not open. We think its best to remove about half of the clams from their shells and leave them in the sauce.
  15. Spoon the pork, clams and plenty of the sauce on top of the potato base layer! Sprinkle with fresh coriander.
  16. Serve and enjoy!

We really like to serve ours with some fresh baked bread. It’s great for mopping up all the left over sauce on the plate! Let us know what you think of the recipe for a traditional Carne de Porco à Alentejana in the comments!

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Welcome to We Travel Portugal! We’re Annie and Ollie and we want to share Portugal with you. You’ll find everything here, from travel guides, to local stories, and even our favourite Portuguese recipes!


Portuguese Style Pork and Clams (Carne de Porco à Alentejana)

Where does the time go? March Break is over and the weekend is coming to a close but we’re not ready for it to be over. Even though the kids didn’t do much this past week, they had a great time relaxing, playing video games, watching movies, and just chillin’. I remember those carefree breaks just with way more time spent playing outside (you know…the pre-You-Tube and Xbox era).

Although we had a busy weekend, we managed to squeeze in a traditional meal and share it with you here. This delightful dish is one that both Nelson and I are very familiar with. Growing up in Portuguese households, our moms made this dish on certain occasions. For me I remember it around Easter and Christmas. It’s also pretty common in most Portuguese restaurants. Whether you’re from the islands or continental Portugal, everyone seems to be familiar with this one.

This was Nelson’s first attempt at making this dish. He started with his mom’s recipe from the hand-written book of recipes she made for him, but he made some slight modifications here and there. Well, I’ve gotta say, I may be bias, but I think Nelson nailed it. OMG… the perfectly fried potato cubes…the tender cubes of pork…the clams (clams are not my favourite, but you’ve gotta have them if you truly want to experience this dish)…and the sauce…oh that sauce! I particularly love the sauce poured over the fried potato cubes—ketchup’s got nothing on this.

Carne de porco a Alentejana loosely translates to ‘pork meat in the style of Alentejo’ a region in South Central and Southern Portugal. I assume since this dish is named as it is, that it derived from the kitchens of this region. Well, all I know is that it’s delicious and I should thank someone. And now that Nelson knows how to make this, it can’t be the last.

Although Nelson was really organized and he timed everything well, this recipe requires a few steps. It’s not a quick weeknight meal, but if you’re willing and you’ve got some time, it’s well worth it in my opinion.

Dig into your roots and find a traditional meal that rekindles a memory or creates a new one…and always eat well, friends.


Carne de Porco à Alentejana

Carne de Porco à Alentejana origin – The first name is the most common throughout Portugal, constituting the second designation used in the Alentejo itself.

The Algarvians cooks gave this name to the dish to indicate that the meat used was pig of Alentejo. With a tastier meat, because the pigs were eating cork oak acorns, not pork Algarve, which were fed with the remains of fish.

Carne de Porco à Alentejana is prepared with clams, pork, paprika, bay leaves, wine and garlic, among other possible seasonings.

The meat is fried and served mixed with already cooked clams.

The end plate may further be sprinkled with coriander, accompanied by diced chips and lemon.

It is one of the most famous dishes of Portuguese cuisine. And you can find it in restaurants throughout the country.


Pork Meat with Clams

1º chop the pork meat in cubes and marinate it in the pepper sauce, for 1 hour you can do a special an quick pepper sauce as an express way put in a blender : half of an onion, 2 cloves of garlic, 1 red pepper wihout the seads, 1 tea spoon of sea salt, 1 cup of olive oil, some pepper and a tea spoon of paprika. Mix everything and marinate your meat.

2ª in a frying pan put the chopped garlic and chopped onion with some garlic to make the "refogado". When is become translucent, add the clams and stir it. cover to be open with the steam for about 5 minutes. add 1 glass of white wine and reserve it.

3 º on another frying pan or using a pot (big enough to put all ingredients together at the end), fry the pork meat with enough olive oil.

4º on another fryng pan fry the potatoes chopped in cubes.

5º when everything is done, put the potatoes into the meat pot and add as well the clams with all its sauce, sprinkle with chopped cilantro (coriander), let in the stove for 30 seconds and serve it.


Ingredients:

  • 4 thin pork cutlets (approximately 300gr) – If you are in Portugal you can easily find specific pork cutlets for bifanas in a supermarket or your local butcher

For the Marinade

  • 1tsp of sweet paprika
  • 1/2 tsp red chilli flakes
  • 3 crushed garlic cloves
  • 2 bay leaves
  • 200ml dry white wine
  • salt and black pepper to taste

To Fry

To Serve

  • 4 white crusty bread rolls (if you are in Portugal ask for carcaças or papo-seco)
  • Mustard, we prefer a strong English one

Provincetown’s Portuguese Pork and Clams

When the first Portuguese fishermen arrived in Provincetown in the 19 th century, they not only brought their skills as fishermen but they also brought their delicious Portuguese cooking. One of these delicious recipes was Carne de Porco à Alentejana. Carne de Porco à Alentejana is a traditional Portuguese Pork and Clams dish which originates from the Portuguese region of Alentejo. It is a true example of Portuguese cuisine, simplicity, rich flavor, and unique combination of ingredients.

The Cape owes a great deal to these early Portuguese fishermen of Provincetown, none more than for the great ingredients and cooking methods brought from their homeland of Portugal. Here is a recipe for Portuguese Pork and Clams.

Provincetown Portuguese Pork and Clams
Serves 6

Ingredients:
2 lbs. of pork , cut in ½ inch pieces
1 tbsp. cider vinegar
1 ½ cups dry white wine
1 medium carrot, coarsely grated
2 cloves of garlic, minced
1 tbsp. chopped fresh parsley
1 bay leaf
2 tbsp. powdered saffron
2 tbsp. olive oil
2 lbs. clams in the shell, scrubbed or 2 dozen canned whole clams
Parsley sprigs for garnish

Combine pork, vinegar, white wine, onion, carrot, garlic, parsley, bay leaf, and saffron. Marinate for 24 hours, stirring occasionally. With a slotted spoon remove the pork cubes from the marinade. Reserve the marinade. In a large skillet, heat the oil and brown the pork over high heat for 10 minutes, turning frequently. Add marinade, bring to boil, and add clams. Reduce heat to low, cover and simmer for 5 minutes or until clams open. Discard unopened clams. Garnish with parsley.


Carne de Porco à Alentejana

This is a heavy Portuguese dish for lazy weekends when you have the whole day to dedicate to cooking and eating.
By Rochelle Ramos

Autumn keeps trying its best to take charge of the season. Each evening as the sun starts to set there is a chill in the breeze, but summer seems to be reluctant to let go. It keeps coming back with a fierceness that I, personally, dread and I’m envious of all the people around the web and their talks of rain, cool weather and exclamations of “It’s fall!”.

I’m ready for stews to be simmering and breads baking. It’s high time that minha cozinha became a warm sanctuary again where good food is produced. It’s also time for me to play with the real flavors of Portugal again.

Not the flavors of summer, such as grilled fish, simple fruit desserts, and fresh garden soups. Those are plenty Portuguese too. As long as it’s simple and delicious, it’s pretty much Portuguese. Especially when saturated with garlic, olive oil and a healthy pinch of salt. And make no mistake, Portugal likes her rich and heavy dishes no matter the time of year, but for me, most of it is just too much until that crisp bite of fall rolls around.

The flavors that really mean Portugal to me require copious amounts of bread to sop it all up. Ones that are only caused by at least an hour of cooking, and resulting in a savory aroma so thick in the air you can almost pick out each ingredient on your tongue before even tasting. That’s what I mean by the flavors of Portugal.

One such dish is the Carne de Porco à Alentejana, or Alentejo style pork and clams.

Prosciutto Topped Butternut Squash Fritters

You’re probably thinking, “Who would ever put pork and clams together. ” It’s what I thought when I first heard about it. Then I smelled it in a restaurant and my mouth began to water. Then I tasted it. It’s now my favorite dish to come out of this lovely country.

Try it, you’ll like it. If you don’t like pork or clams, then do it for the sauce and be sure to use generous amounts of bread to soak it all up.


Portuguese Pork and Clams ❦ Carne De Porco à Alentejana

So I thought it would be fitting to kick off my blog with one of my most requested recipes. This dish is so amazing! If there is one thing the Portuguese can do, it's to marry land and sea. This dish is from Portugal's Alentejo region. Marinated cubes of pork and clams mingling with fried potato cubes smothered in a rich sauce. I use pork tenderloin, although my mother would use a less expensive cut, and just let it stew away to soften for hours. Mommy ain't got time for that! I do use lard, it just "one

ups" this recipe from good to WOW, trust me. Feel free to substitute your choice of fat for the lard. Olive oil would work well or even vegetable oil. I wouldn't suggest butter, as it has a low smoke point. The pork is fried to sear on high first. The pork is best left to marinate for a minimum of three hours to overnight (8 hours).

Please note that this dish requires red pepper paste (massa de pimentão doce)sold at Portuguese shops or online. It is very salty. Oly add salt if using red pepper paste substitute salt that is called for in recipe.

You can find it at most Portuguese specialty shops or online.

If you can't, you can substitute sweet paprika powder, pimenton dulce (spanish). Sainsbury's has the pimenton dulce powder.

Portuguese Pork and Clams Carne de Porco À Alentejana

Pairs well with any dry white wine,such as Vinho Verde or Chardonnay, pale Beer such as Stella, and even a soft red wine, such as Pinot Noir or Merlot.

Two pork fillets/ tenderloins (approx. 3-400 kg. each) cut into one inch cubes

4 tablespoons red pepper paste

(*or 3 tablespoons powered sweet paprika, 1 tbsp. course sea salt, juice of half a lemon)

4 cloves of garlic minced

6 tablespoons lard, or oil of choice from suggestions above

2 medium onions finely chopped

2 cups of dry white wine divided (Portuguese vinho verde variety would be perfect)

1kg. of any small clam variety (such as Littlenecks) cleaned and rinsed

Small bunch of fresh coriander/cilantro leaves finely chopped

you can substitute parsley if you prefer

2 1/2 pounds of potatoes (good for frying varieties such as Maris Piper, Yukon Gold) reserve in a bowl of cold water until ready to use to prevent them browning. Drain and pat dry with a clean kitchen towel before frying

1 litre oil for deep fat frying potatoes

1/2 cup of water if sauce reduces too much

In a large resealable plastic bag or bowl covered place your pork cubes, red pepper paste, (or substitute as above), garlic, bay leave and mix well. Marinate in the fridge for at least 3 hours and up to overnight.

Remove pork from container and reserve marinade.

Melt lard in large frying pan when melted and hot, add pork and fry until golden,stirring about 5 minutes. Meat won't be cooked through at this point,but will braise with liquid later.

Add onions and let brown along with meat. Pour in remaining white wine, scraping off any brown bits inside of pan (best part). Add reserved marinade from pork. Lower heat to low and cook uncovered 8 minutes.

If you notice sauce is very scarce at this point add a 1/2 cup of water.

Meanwhile get your oil ready to fry the potatoes. If you have a deep fat fryer then fry in small batches following the manufacturer's instructions on temperature setting and quantity basket will hold. If you don't, you can just fill a stockpot big enough to hold the litre of oil and heat until hot. Add potatoes in small batches and fry until golden,no need to double fry, about 10-15 minutes. Drain on paper towels and reserve.

Add the clams to pork in pot, cover tightly and cook over medium to high heat for 8 to 10 minutes or until clams open.

Add potatoes to pork and clams and carefully toss to coat potatoes with sauce. Add cilantro and toss again. Discard bay leaves before serving.

Serve with crusty bread, to mop up sauce, and a lettuce onion and tomato salad, light vinaigrette.


Watch the video: Carne de Porco à Alentejana - Portuguese Pork with Clams (November 2021).