Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Mamledar Misal Pav, spicy bean curry and crispy pav Mamledar Misal Pav Cinnamon & Apple Oat Muffins served Cinnamon & apple oat muffins Spicy Ginger & Tequila BBQ Sauce served Spicy Ginger & Tequila BBQ Sauce Beef & Black Pepper burger served Beef & Black Pepper Burger Brie croissants served Brie, honey & walnut croissants Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Mamledar Misal Pav, spicy bean curry and crispy pav Mamledar Misal Pav Cinnamon & Apple Oat Muffins served Cinnamon & apple oat muffins Spicy Ginger & Tequila BBQ Sauce served Spicy Ginger & Tequila BBQ Sauce Beef & Black Pepper burger served Beef & Black Pepper Burger Brie croissants served Brie, honey & walnut croissants
Carne de porco à Alentejana Portuguese dish served
Carne de porco à Alentejana traditional serving

Carne de porco à Alentejana

Author: Flavelo
Recipes Main Courses
One of Portugal's most exciting 'surf and turf' dishes. The Alentejo region is famous for its pork and proximity to the sea. The pork is marinated in paprika paste, then cooked with clams. The clams' salty juice flavours the meat, while the pork fat flavours the clams. It is served mixed with cubed fried potatoes, which soak up this fantastic sauce.
🕒 Prep Time 2 hrs 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 3 hrs
🍽️ Servings 4 servings
🔥 Calories 720 kcal
🌍 Cuisine Portuguese

Ingredients

Equipment Needed

  • Large frying pan with lid: For steaming the clams.
  • Kitchen paper: For draining the potatoes.

Allergen Information

⚠️ Molluscs (clams)
⚠️ Sulphur dioxide (wine)

Instructions

1 ✓

Cut the meat into 3 cm cubes. Mix the marinade: white wine, crushed garlic, paprika, cumin, bay leaves, salt, pepper. Toss the meat in it and refrigerate for at least 2 hours (but 4-6 hours is better).

Tip: Long marinating (creating a 'Massa de Pimentão' style flavour) is the foundation of Portuguese cuisine.
2 ✓

Soak the clams in cold salted water for 30 minutes so they spit out any sand, then wash thoroughly.

Tip: Grains of sand can ruin the experience. Discard any with damaged shells.
3 ✓

Peel the potatoes, cut into small cubes, and fry in hot oil until golden brown. Set aside.

Tip: Do not salt the potatoes immediately after frying, as the sauce will be salty anyway.
4 ✓

Remove the meat from the marinade (reserve the marinade!). Fry the meat in olive oil in a frying pan until golden brown and tender.

Tip: If the meat releases a lot of juice, boil it off so it can brown.
5 ✓

Pour the reserved marinade over the meat, bring to the boil, then add the clams. Cover and steam for 5-8 minutes until the clams open.

Tip: In the steam, the clams open and release their salty 'sea liquor', which thickens and flavours the sauce.
6 ✓

Stir in the fried potatoes, toss to coat in the sauce, then scatter with fresh coriander and serve immediately.

Tip: The potatoes absorb the flavours, but if left too long, they get soggy. Serve 'à la minute'.

Recipe FAQ

What to do with closed clams?
After cooking, discard any that haven't opened. Before cooking, discard any that are open and don't close when tapped.
Can I use frozen clams?
Yes, but fresh clam juice gives the sauce its true flavour.

Ingredients

  • 1 kg Pork shoulder (fattier cut)
  • 500 g Clams (in shell)
  • 4 cloves Garlic
  • 200 ml Dry white wine
  • 1 tsp Sweet paprika
  • 0.5 tsp Ground cumin
  • 2 pcs Bay leaves
  • 50 ml Olive oil
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 1 bunch Fresh coriander
  • 500 g Potatoes (for frying)
  • 500 ml Oil for frying