Carne de porco à alentejana
Carne de porco à alentejana, from above
Non vegAlentejo

Carne de porco à alentejana

Pork and clams with fried potatoes and coriander. Land and sea in one happy pan.

Contains alcohol

For adults of legal drinking age where you live. Drink responsibly, and never drink and drive.

60 minTime
34 gProtein each
mediumSpice
Pork meets clams1 chapter · 1 min read

Make it your way

Grandma's wayWine marinated pork with clams, fried potatoes and coriander.
The original
739kcalsame
34 gproteinsame
4 gfibresame
60minutessame

Carne de porco à alentejana.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Pork600 g pork shoulder, in cubes
Clams1 kg in shells, scrubbed
Garlic6 cloves
Dry white wine200 ml dry white wine
Kashmiri chilli powder2 tsp, for massa de pimentão
Bay leaf (indian bay leaf)2
Potato3 large, cubed
Cooking oil (vegetable oil)for frying, about 50 g stays in
Olive oil2 tbsp
Coriander leaves (cilantro)a big handful
Lemon1, in wedges
Saltto taste

Method

5 steps
  1. 1Marinate pork with garlic, wine, paprika, bay and salt for at least 4 hours or overnight.
  2. 2Fry the potato cubes until golden. Drain.
  3. 3Brown the pork in olive oil, add the marinade and simmer until tender.
  4. 4Add the clams, cover and cook until they open.
  5. 5Toss in the potatoes and coriander and serve with lemon.
Serve it like this

Serve from a wide pan or terracotta dish, clams open on top, coriander scattered and lemon wedges alongside.

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Make it a meal

What goes with Carne de porco à alentejana: a bread or rice, a side, something to drink and something sweet.

Bread or rice Baguette150 min
Bread or rice Methi thepla40 min
On the side Aloo gobi35 min
On the side Avial35 min
To drink Sweet lassi10 min
Something sweet Pastéis de nata60 min
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