Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Carne de porco à alentejana brings land and sea together in one of Portugal’s most striking recipes.
The meat is marinated with garlic, red pepper paste and wine, then meets the clams at the end.
Despite the name, the dish is also strongly linked to the Algarve in many culinary narratives.
Ingredients
- 700 g pork, cut into cubes
- 500 g clams or cockles
- 3 garlic cloves
- 2 tablespoons red pepper paste
- 150 ml white wine
- 700 g potatoes, diced and fried
- 80 ml olive oil or lard
- Chopped cilantro
- Pickles or lemon, optional
Method
- Marinate the meat with garlic, red pepper paste, wine and pepper for a few hours.
- Drain the meat, reserving the marinade.
- Brown the cubes in olive oil or lard.
- Add part of the marinade and cook until the meat is tender.
- Add the clams and cover until they open.
- Serve with diced potatoes and cilantro.
Tips from Empório Portugal
- Red pepper paste is already salty; season carefully.
- The clams go in at the end.
- The potatoes should stay crisp to contrast with the sauce.
Possible substitutions in Brazil
- Cockles can replace clams in Brazil.
- Pork shoulder or leg works well in cubes.
Pairing
A young Alentejo red or a fuller-bodied white. Content intended for adults 18+. Drink responsibly.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is an Empório Portugal editorial version inspired by Portuguese culinary tradition. Regional and family variations exist, especially in seasoning, quantities and method.
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