🇵🇹 Portugal recipe
Carne de Porco à Alentejana
A brilliantly unconventional dish from the Alentejo region that pairs marinated pork with fresh clams, an unlikely combination that works beautifully. Cubes of pork are marinated in a fragrant paste of garlic, white wine, and paprika, then seared until golden and combined with steamed clams, fried potatoes, and fresh cilantro. The sweet brininess of the clams elevates the rich pork into something extraordinary.
Prep20 mins
Cook30 mins
Serves4
Difficultymedium
Ingredients
- 600g pork loin or shoulder, cut into 2cm cubes
- 500g fresh clams, scrubbed and purged
- 400g waxy potatoes, peeled and cut into 2cm cubes
- 4 garlic cloves, minced
- 150ml dry white wine
- 2 tablespoons white wine vinegar
- 2 teaspoons sweet paprika
- 1 bay leaf
- 80ml extra virgin olive oil
- Vegetable oil for frying potatoes
- Fresh cilantro, roughly chopped
- Fine sea salt and black pepper
- Lemon wedges for serving
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
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Nutrition per serving
- Calories
- 460
- Protein
- 32 g
- Carbs
- 16 g
- Fat
- 28 g
