Carne de porco à alentejana
Portugal’s surf and turf: pork marinated in wine and red pepper paste, fried and tossed with clams, crispy potatoes and coriander.
- 60 min20 prep · 40 cook
- MediumDifficulty
- 690 kcalper serving
Ingredients
- Pork loin or shoulder, in cubes800 g
- Dry white wine250 ml
- Red pepper paste (massa de pimentão)2 tbsp
- Sweet paprika1 tsp
- garlic5 cloves
- Bay leaves2
- Clams, purged1 kg
- Potatoes, in small cubes600 g
- Olive oil4 tbsp
- Vegetable oil, for fryingto taste
- Chopped fresh coriander3 tbsp
- Lemon, in wedges1
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Mix the pork with the wine, pepper paste, paprika, crushed garlic, bay leaves and pepper. Marinate in the fridge, ideally overnight.
- 2
Fry the potato cubes in hot vegetable oil until golden and crisp. Drain and salt.
- 3
Drain the pork, keeping the marinade, and brown it in the olive oil in a wide pan over high heat.
- 4
Pour in the marinade and let it bubble until reduced by half.
- 5
Add the clams, cover and cook until they open. Discard any that stay closed.
- 6
Fold in the fried potatoes and coriander and serve with lemon wedges.
Tips and questions
- What can I use instead of massa de pimentão?
- Blend a roasted red pepper with a little salt, garlic and olive oil, or use 1 tbsp sweet paprika mixed with olive oil.
- How do I clean the clams?
- Soak them in cold salted water for an hour so they release their sand, then rinse. Throw away any with cracked shells.
Enjoy your meal!
You made it. Serve it while it is hot, or pick your next recipe.
Your screen stays on while you cook.
