Carne de Porco à Alentejana
Carne de Porco à Alentejana originates from the Alentejo region of Portugal and is one of the iconic dishes of Portuguese cuisine. This dish is a unique combination of pork and clams, complemented by fresh cilantro and fried potatoes. The original recipe reflects the perfect harmony of the flavors of the sea and the land, which is a symbol of the region's gastronomy. Carne de Porco à Alentejana is an ideal choice not only for festive occasions but also for everyday meals, as it is easy to prepare yet extremely delicious.
Ingredients for this recipe
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Preparation Steps
1
Cut the pork shoulder into 3-4 cm cubes. Prepare a marinade with the white wine, crushed garlic, Hungarian sweet paprika, cumin, bay leaves, salt, and pepper. Marinate the pork cubes for at least 2 hours.
2
Thoroughly wash the clams in cold water, removing any grit or debris. Set aside.
3
Heat olive oil in a large skillet over medium-high heat. Brown the marinated pork until golden brown on all sides. Remove the pork from the skillet and set aside.
4
In the same skillet, steam the clams with the remaining marinade until they open. Add the browned pork and simmer for 10 minutes, allowing the flavors to meld.
5
Peel and dice the potatoes, then deep-fry them in hot sunflower oil until golden brown and crispy. Remove and drain on paper towels.
6
Gently combine the fried potatoes with the clam and pork mixture. Garnish with fresh cilantro and serve hot.
