Portuguese Porco à Alentejana – Pork with Clams
A unique surf-and-turf dish from Portugal’s Alentejo region, this recipe blends marinated pork with clams in a garlic, wine, and paprika sauce.
Ingredients (Serves 4):
* 600g pork shoulder, cubed
* 500g clams, cleaned
* 4 cloves garlic, minced
* 2 tbsp paprika
* 150ml white wine
* 2 tbsp olive oil
* Bay leaf, chopped cilantro, salt, pepper
Instructions:
1. Marinate pork with garlic, paprika, wine, and bay leaf for 2–4 hours.
2. Brown pork in olive oil. Add marinade and simmer 15–20 minutes.
3. Add clams, cover, and cook until they open. Discard any that remain closed.
4. Garnish with chopped cilantro. Serve with fried potatoes or crusty bread.
Portuguese Tip:
Traditionally served in a cataplana (clamshell copper pan) for visual flair.
Portuguese Porco à Alentejana – Pork with Clams
A unique surf-and-turf dish from Portugal’s Alentejo region, this recipe blends marinated pork with clams in a garlic, wine, and paprika sauce.
Ingredients (Serves 4):
* 600g pork shoulder, cubed
* 500g clams, cleaned
* 4 cloves garlic, minced
* 2 tbsp paprika
* 150ml white wine
* 2 tbsp olive oil
* Bay leaf, chopped cilantro, salt, pepper
Instructions:
1. Marinate pork with garlic, paprika, wine, and bay leaf for 2–4 hours.
2. Brown pork in olive oil. Add marinade and simmer 15–20 minutes.
3. Add clams, cover, and cook until they open. Discard any that remain closed.
4. Garnish with chopped cilantro. Serve with fried potatoes or crusty bread.
Portuguese Tip:
Traditionally served in a cataplana (clamshell copper pan) for visual flair.
