Pork and Clams (Carne de Porco à Alentejana)

Pork and Clams (Carne de Porco à Alentejana)

Marinated pork cubes and briny clams simmer together in a garlicky, paprika-tinted broth.

Total 13 hr 30 min Makes 4 servings Calories 620/serving

Dietary

Wheat free, Dairy free, Nut free

Allergens

Shellfish, Red meat

This Portuguese classic from the Alentejo region pairs tender cubed pork marinated in white wine and paprika with fresh clams, finished with lemon, cilantro, and crisp fried potatoes. It balances rich, savory meat against the briny sweetness of shellfish, making it a satisfying one-pot centerpiece for a weekend dinner.

Ingredients

  • 2 pounds pork shoulder, cut into 1-inch cubes
  • 1 cup dry white wine
  • 2 tablespoons sweet paprika
  • 1 tablespoon garlic, minced
  • 1 teaspoon bay leaf, crumbled
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 pounds small clams, scrubbed and rinsed
  • 4 tablespoons olive oil, divided
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 2 tablespoons tomato paste
  • 3 russet potatoes, peeled and cut into 3/4-inch cubes
  • 2 cups vegetable oil, for frying potatoes
  • 1/4 cup fresh cilantro, chopped
  • 1 lemon, cut into wedges

Method

  1. In a large bowl, combine the pork cubes with white wine, paprika, minced garlic, bay leaf, salt, and black pepper. Cover and refrigerate for at least 12 hours, or overnight.

  2. Remove the pork from the marinade, reserving the liquid, and pat the pork pieces dry with paper towels.

  3. Heat 2 tablespoons olive oil in a 6-quart heavy pot over medium-high heat. Brown the pork cubes in batches, about 4 minutes per batch, until golden on all sides, then transfer to a plate.

  4. Add the remaining 2 tablespoons olive oil to the pot and sauté the onion and red bell pepper over medium heat until softened, about 5 minutes.

  5. Stir in the tomato paste and cook for 1 minute, then return the pork to the pot along with the reserved marinade.

  6. Bring to a simmer, cover, and cook over low heat until the pork is tender, about 35 minutes, stirring occasionally.

  7. While the pork simmers, heat vegetable oil in a deep skillet to 350°F. Fry the potato cubes in batches until golden and crisp, about 6 minutes per batch, then drain on paper towels and season with salt.

  8. Nestle the clams into the pork mixture, cover, and cook over medium heat until the clams open, about 8 minutes.

  9. Discard any clams that remain closed. Stir in the chopped cilantro and taste, adjusting salt and pepper as needed.

  10. Spoon the pork and clams into shallow bowls, top with the fried potatoes, and serve with lemon wedges.

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Pork and Clams (Carne de Porco à Alentejana)

This Portuguese classic from the Alentejo region pairs tender cubed pork marinated in white wine and paprika with fresh clams, finished with lemon, cilantro, and crisp fried potatoes. It balances rich, savory meat against the briny sweetness of shellfish, making it a satisfying one-pot centerpiece for a weekend dinner.

13 hr 30 min 4 servings 620 cal

Ingredients

  • 2 pounds pork shoulder, cut into 1-inch cubes
  • 1 cup dry white wine
  • 2 tablespoons sweet paprika
  • 1 tablespoon garlic, minced
  • 1 teaspoon bay leaf, crumbled
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 pounds small clams, scrubbed and rinsed
  • 4 tablespoons olive oil, divided
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 2 tablespoons tomato paste
  • 3 russet potatoes, peeled and cut into 3/4-inch cubes
  • 2 cups vegetable oil, for frying potatoes
  • 1/4 cup fresh cilantro, chopped
  • 1 lemon, cut into wedges

Method

  1. 1

    In a large bowl, combine the pork cubes with white wine, paprika, minced garlic, bay leaf, salt, and black pepper. Cover and refrigerate for at least 12 hours, or overnight.

  2. 2

    Remove the pork from the marinade, reserving the liquid, and pat the pork pieces dry with paper towels.

  3. 3

    Heat 2 tablespoons olive oil in a 6-quart heavy pot over medium-high heat. Brown the pork cubes in batches, about 4 minutes per batch, until golden on all sides, then transfer to a plate.

  4. 4

    Add the remaining 2 tablespoons olive oil to the pot and sauté the onion and red bell pepper over medium heat until softened, about 5 minutes.

  5. 5

    Stir in the tomato paste and cook for 1 minute, then return the pork to the pot along with the reserved marinade.

  6. 6

    Bring to a simmer, cover, and cook over low heat until the pork is tender, about 35 minutes, stirring occasionally.

  7. 7

    While the pork simmers, heat vegetable oil in a deep skillet to 350°F. Fry the potato cubes in batches until golden and crisp, about 6 minutes per batch, then drain on paper towels and season with salt.

  8. 8

    Nestle the clams into the pork mixture, cover, and cook over medium heat until the clams open, about 8 minutes.

  9. 9

    Discard any clams that remain closed. Stir in the chopped cilantro and taste, adjusting salt and pepper as needed.

  10. 10

    Spoon the pork and clams into shallow bowls, top with the fried potatoes, and serve with lemon wedges.