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Brief Overview
Carne de Porco à Alentejana is one of Portugal’s most celebrated surf-and-turf dishes. It marries tender marinated pork with fresh clams in a way that feels both rustic and refined, a combination that captures the soul of southern Portuguese cooking.
The dish is deeply rooted in the Alentejo region, where pork holds pride of place in local cuisine. It is often served with golden fried potatoes, soaking up a savoury sauce that draws its depth from garlic, paprika, and white wine.
Part of its charm lies in its balance. The pork offers richness, the clams bring briny freshness, and together they create a flavour that lingers. It is a dish that tells you as much about the land as it does about the sea.
What Is Carne de Porco à Alentejana?
Carne de Porco à Alentejana is a pork and clam stew. The pork is first marinated in a mixture of garlic, white wine, paprika, and fresh herbs, allowing the flavours to infuse the meat before cooking.
Once browned, the pork is simmered gently, then joined by freshly cleaned clams. As they open, they release their juices into the pot, blending with the marinade to create a sauce that is rich yet bright.
The dish is traditionally finished with cubes of fried potato, adding texture and substance. Served piping hot, it is both a comfort food and a centrepiece for gatherings, often enjoyed with crusty bread to mop up the sauce.
Ingredients and Taste
The key ingredients are pork shoulder or loin, clams, garlic, paprika, olive oil, and dry white wine. Fresh coriander is often sprinkled at the end, adding a burst of herbal freshness that lifts the dish.
The pork is tender from marinating, with paprika lending warmth and depth. The clams bring a gentle saltiness, while the sauce carries notes of wine, garlic, and the sea. Each element complements the others without overpowering them.
Eating Carne de Porco à Alentejana is a layered experience. You get the savoury meat, the briny sweetness of the clams, the crisp edges of potato, and the fragrant lift from fresh herbs. Every bite feels both hearty and balanced.
A Taste of History
The dish takes its name from the Alentejo, though its ingredients tell a broader story of Portuguese culinary traditions. The use of clams reflects the influence of coastal regions, while the pork honours the inland farming culture.
One theory suggests it was originally a coastal dish made with local seafood, later adapted inland where pork was plentiful. Another view is that it travelled from the coast to Alentejo and back again, evolving with each region’s influence.
Today, it stands as a symbol of Portugal’s ability to bridge land and sea on a single plate. Whether served in a village tavern or a Lisbon restaurant, it remains a celebration of flavour, tradition, and the harmony between two very different ingredients.
How to Make Carne de Porco à Alentejana (Pork and Clams)
Carne de Porco à Alentejana is a signature dish from Portugal’s Alentejo region, marrying tender marinated pork with briny clams in a garlicky, wine rich sauce. Expect a balance of savoury depth and ocean freshness, enriched by golden fried potatoes. See the recipe card at the bottom for printable directions
Ingredients
For the pork marinade
- 800g pork shoulder, cut into 3 cm cubes
- 4 garlic cloves, crushed
- 2 bay leaves
- 2 tbsp sweet paprika
- 250ml dry white wine
- 2 tbsp white wine vinegar
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp freshly ground black pepper
For the clams
- 1 kg fresh clams, soaked in salted water for at least 1 hour to purge sand
For frying
- 500g potatoes, peeled and cut into small cubes
- Olive oil for frying
For cooking the pork and clams
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, sliced
- Fresh coriander, chopped (for garnish)
Cooking Instructions
Step 1: Prepare the marinade
To begin, place pork cubes in a large bowl. Add crushed garlic, bay leaves, paprika, white wine, vinegar, olive oil, salt, and pepper. Mix thoroughly to coat each piece. Cover and refrigerate for 12–24 hours for full flavour infusion. Transition to preparing the clams.
Step 2: Purge the clams
Place the clams in a bowl of cold salted water for at least 1 hour to expel any sand. Drain and rinse well before cooking. Move to frying the potatoes.
Step 3: Fry the potatoes
In a deep pan, heat enough olive oil to cover the potatoes. Fry until golden and crisp, about 6–8 minutes. Drain on kitchen paper and keep warm. Proceed to cooking the pork.
Step 4: Sear the pork
Remove pork from the marinade, reserving the liquid. Heat olive oil in a large pan over medium to high heat. Sear the pork in batches until browned on all sides. Avoid overcrowding for best caramelisation. Move to the next stage.
Step 5: Sauté aromatics
Lower the heat slightly. In the same pan, add the onion and sliced garlic. Cook until softened and fragrant. Return pork to the pan and pour in the reserved marinade. Transition to simmering.
Step 6: Simmer until tender
Simmer the pork gently for 20–25 minutes until cooked through and tender, stirring occasionally. Add a splash of water if the sauce reduces too quickly. Prepare to cook the clams next.
Step 7: Add the clams
Increase the heat to medium to high. Add the cleaned clams to the pan, cover, and cook for 5–7 minutes until the shells open. Discard any that remain closed. Transition to plating.
Step 8: Combine with potatoes
Fold the fried potatoes into the pork and clams’ mixture just before serving. This allows them to soak in the sauce while staying slightly crisp. Prepare garnishes.
Final Step: Serve and garnish
Serve immediately, garnished with fresh coriander. Presentation tip: Use a shallow serving dish so the vibrant mix of meat, shellfish, and potatoes is visible. Offer lemon wedges on the side for added brightness.
Variations and substitutions
- Use pork loin instead of shoulder for a leaner version.
- If fresh clams are unavailable, substitute with mussels for a different yet complementary flavour.
- Swap coriander with flat leaf parsley for a milder herbal note.
Cooking Tips for Perfect Carne de Porco à Alentejana
- Marinate the pork overnight for the deepest flavour.
- Purge clams thoroughly to avoid gritty texture.
- Fry potatoes in olive oil for traditional flavour and a golden finish.
- Do not overcook clams to maintain tenderness.
Portuguese Carne de Porco à Alentejana (Pork and Clams)
Ingredients
For the pork marinade
- 800 g pork shoulder cut into 3 cm cubes
- 4 garlic cloves crushed
- 2 bay leaves
- 2 tbsp sweet paprika
- 250 ml dry white wine
- 2 tbsp white wine vinegar
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp freshly ground black pepper
For the clams
- 1 kg fresh clams soaked in salted water for at least 1 hour to purge sand
For frying
- 500 g potatoes peeled and cut into small cubes
- Olive oil for frying
For cooking the pork and clams
- 2 tbsp olive oil
- 1 small onion finely chopped
- 2 garlic cloves sliced
- Fresh coriander chopped (for garnish)
Instructions
- To begin, place pork cubes in a large bowl. Add crushed garlic, bay leaves, paprika, white wine, vinegar, olive oil, salt, and pepper. Mix thoroughly to coat each piece. Cover and refrigerate for 12–24 hours for full flavour infusion. Transition to preparing the clams.
- Place the clams in a bowl of cold salted water for at least 1 hour to expel any sand. Drain and rinse well before cooking. Move to frying the potatoes.
- In a deep pan, heat enough olive oil to cover the potatoes. Fry until golden and crisp, about 6–8 minutes. Drain on kitchen paper and keep warm. Proceed to cooking the pork.
- Remove pork from the marinade, reserving the liquid. Heat olive oil in a large pan over medium to high heat. Sear the pork in batches until browned on all sides. Avoid overcrowding for best caramelisation. Move to the next stage.
- Lower the heat slightly. In the same pan, add the onion and sliced garlic. Cook until softened and fragrant. Return pork to the pan and pour in the reserved marinade. Transition to simmering.
- Simmer the pork gently for 20–25 minutes until cooked through and tender, stirring occasionally. Add a splash of water if the sauce reduces too quickly. Prepare to cook the clams next.
- Increase the heat to medium to high. Add the cleaned clams to the pan, cover, and cook for 5–7 minutes until the shells open. Discard any that remain closed. Transition to plating.
- Fold the fried potatoes into the pork and clams’ mixture just before serving. This allows them to soak in the sauce while staying slightly crisp. Prepare garnishes.
- Serve immediately, garnished with fresh coriander. Presentation tip: Use a shallow serving dish so the vibrant mix of meat, shellfish, and potatoes is visible. Offer lemon wedges on the side for added brightness.
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