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Portuguese Non-vegetarian Dinner Featured

Carne de Porco à Alentejana (Portugal)

An authentic recipe for traditional Portuguese Carne de Porco à Alentejana, highlighting the savory balance of marinated pork and fresh clams cooked in white wine and garlic.

Level Medium Prep 30 min Cook 40 min Servings 4 Score 4.9/10

Ready in

70 min

Makes 4 servings

Prep 30m

Cook 40m

Level Medium

About this recipe

An authentic recipe for traditional Portuguese Carne de Porco à Alentejana, highlighting the savory balance of marinated pork and fresh clams cooked in white wine and garlic.

A classic and iconic Portuguese comfort dish from the Alentejo region, combining marinated pork cubes and fresh clams fried together with potatoes, garlic, cilantro, and pickles.

Instructions

In a bowl, combine the pork cubes with white wine, minced garlic, paprika, bay leaves, salt, and pepper. Cover and marinate in the refrigerator for at least 2 hours (or overnight).
Drain the pork, reserving the marinade liquid for later use.
Heat lard or olive oil in a large skillet over medium-high heat and brown the pork cubes until golden and cooked through.
Pour in the reserved marinade and let it simmer for a few minutes until reduced slightly.
Add the cleaned clams to the pan, cover with a lid, and cook over high heat for 3 to 5 minutes until all the clams have opened.
Meanwhile, fry the cubed potatoes in hot oil until golden brown and crispy, then season with salt.
Combine the fried potatoes into the pork and clam mixture, sprinkle generously with fresh chopped cilantro, and serve hot with lemon wedges and pickles.

Nutrition

Calories 520

Protein 38g

Carbs 34g

Fat 24g

Fiber 4g

Sugar 3g

Sodium 680mg

Serving Size 1 serving

Cooking Timeline

Prep 30 min

Cook 40 min

Total 70 min

Recipe Scorecard

Overall 9.4 /10

Expert 4.9 95% conf.

Taste 9.7
Presentation 9.2
Nutrition 8.0
Value 9.0
Instructions 9.2
Ingredients 9.2
Time Accuracy 9.0
Difficulty 7.5
Would Make Again 9.0

Expert Review

Reviewed by FindEdition Kitchen

Verdict

An incredible Portuguese culinary classic featuring a rich harmony of savory pork, briny clams, and garlic-infused wine sauce.

Pros

Unique flavor combination
Tender and juicy pork
Fantastic garlic-wine sauce

Cons

Requires advance marinating time

Overview

A traditional Alentejo surf-and-turf recipe featuring marinated pork, fresh clams, and crispy fried potato cubes.

AI Insights

Summary

An authentic recipe for traditional Portuguese Carne de Porco à Alentejana, highlighting the savory balance of marinated pork and fresh clams cooked in white wine and garlic.

Tips

Do not skip the marinating step; it ensures the pork absorbs the deep garlic and paprika flavors
Discard any clams that remain tightly closed after cooking
Add the fried potatoes right before serving so they retain a pleasant crisp contrast against the sauce

Substitutions

Pork shoulder → Pork loin
Fresh clams → Cockles or mussels

Storage

Best enjoyed immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though seafood texture may change upon reheating.

Pairing

A crisp glass of Vinho Verde or Alentejo white wine
A simple side green salad with vinaigrette

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FAQ

Why combine pork and clams in the same dish?

This classic surf-and-turf pairing is a celebrated tradition from the coastal-adjacent Alentejo region, blending rich meat flavors with briny seafood.

How do I ensure the clams are clean?

Soak the fresh clams in cold salted water for 1 to 2 hours before cooking to expel any trapped sand or grit.