Pork à Alentejana

Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.

About the Recipe

Pork à Alentejana combines land and sea in one of the most striking Portuguese recipes.

The meat is marinated with garlic, pepper paste, and wine, then meets the clams at the end.

Despite the name, the dish also has a strong connection to the Algarve in many culinary narratives.

Ingredients

• 700 g of pork cut into cubes
• 500 g of clams or vongole
• 3 cloves of garlic
• 2 tablespoons of pepper paste
• 150 ml of white wine
• 700 g of fried cubed potatoes
• 80 ml of olive oil or lard
• Chopped cilantro
• Pickles or lemon optional

Preparation Method

1. Marinate the meat with garlic, pepper paste, wine, and pepper for a few hours.
2. Drain the meat, reserving the marinade.
3. Brown the cubes in olive oil or lard.
4. Add part of the marinade and cook until the meat is tender.
5. Add the clams and cover until they open.
6. Serve with cubed potatoes and cilantro.

Tips from Empório Portugal

• Pepper paste is already salty; adjust carefully.
• The clams go in at the end.
• Potatoes should be crispy to contrast with the sauce.

Possible Substitutions in Brazil

• Vongole can replace clams in Brazil.
• Pork shoulder or leg works well in cubes.

Pairing

Young Alentejo red or full-bodied white. Content intended for those over 18 years old. Drink responsibly.