Wednesday, May 22, 2013

Carne de Porco à Alentejana

This is one of the most known and common Portuguese dishes.  Served in restaurants all over the region, it comes from the area of Alentejo, which is in the south central region of Portugal. 
Even if clams aren't your sort of thing, you need to make this, just don't eat them! :)  The meal itself is so flavorful you'll be happy with or without eating them. (But you have to have some to make this recipe, it does change the taste to not have them.  Add at least 6 of them for flavor)

Carne de Porco à Alentejana

2 lb pork loin (cut into 2 in cubes, you can use tenderloin or reg pork loin)
1 small onion chopped
1/2 tsp cumin powder
2 clove chopped garlic (I always add one more than what the recipe states, because, well, I love garlic!)
1 tsp Pimenta Moida
1 Tbsp salt
1/4 cup olive oil
1 bay leaf
2 cup vinho verde
1 Tbsp smoked paprika
2 tsp piri-piri (really this is to taste, as everyone like their heat a little different.  I usually do the 2 tsp. exactly and it's perfect.)
4 large raw potatoes cut into 1 inch cubes
1 lb small fresh little neck clams (or more if you know people love them!)
Parsley & black olives for garnish
oil for frying

In a large bowl, combine salt, garlic, bay leaf, paprika, cumin, red pepper, and 1 cup of the wine.

Add in the pork chunks stir well and let marinate for at least 3 hours or leave it overnight.

Before you start the pork, fry potatoes in hot oil until golden, and set aside.

Place clams in a bowl with cold water and 1 tsp salt. Let them sit for about 1/2 -1 hour in fridge to let the sand out.

Preheat large dutch oven on high heat with 1/4 cup olive oil and add onions. Cook until onions are almost cooked,  then add the pork, save the liquid, it's gold! Let meat brown on all sides and cook for 5-10 minutes.

Rinse and dry clams and add to the pork with 1 cup of wine and the leftover marinade. Cover and cook on medium heat until the clams open. Taste the pork and add more salt or Tabasco sauce if desired. 

Once the calms open add the potatoes into the pork and stir. Let it cook for a minute or two to let the potatoes soak up the juices. Transfer to your serving bowl and add chopped parsley  and black olives for garnish.

Let us know if you make it and how it came out for you! :)


  1. Hi Ladies,

    Could you tell me where I can find the clay pot you show on the last picture of the Carne de Porco à Alentejana?

    Thank you in advance

  2. Everything look so easy to make and delicious. I already follow you on instagram.
    My boyfriend is portuguese from madeira he want me to learn cook portuguese food.

    Are the recipes from azorean similar to azorean?
    Please can you make some dishes from Madeira and for natal.
    Thank you