Carne de Porco á Alentejana
Get ready to shimmy your taste buds straight to the sunny hills of Alentejo, Portugal, with a recipe that’s not just food but a full-blown fiesta—Carne de Porco á Alentejana! Imagine marinated pork butt and clams having a flavorful dance party, served on a disco floor of cubed fried potatoes and spiced up with pickled veggies. Trust me; this dish is not just easy to make; it’s a carnival for your taste buds!
Big thanks to Marta from Martasbistro for allowing us to join her in creating her all time favourite Portuguese dish that is incredibly delicious and easy to make!
In a bowl, toss the pork into a wild mix of smoked paprika, minced garlic (garlic, we love you!), black pepper, salt, sweet pepper paste, bay leaves, and white wine. Let this crew marinate in the fridge for 24 hours – it’s like letting them practice their dance moves for the big night!
Dance Floor Action:
Heat up a large fry pan with pork fat. Drain the marinated meat, keeping the marinade for later . Sauté the pork bits until they’ve got a nice crust, one by one, no overcrowding – we want them to dance freely. Then, throw in the reserved marinade and the clams. Cover the pan and let them dance until the sauce becomes the life of the party, and the clams pop open like confetti!
Party Platter Prep:
Lay down the fried potato dance floor and spoon the Carne de Porco á Alentejana on top. Sprinkle pickled cauliflower, carrot, olives, and a bit of parsley for that final dazzle!
Carne de Porco á Alentejana isn’t just a recipe; it’s a culinary carnival that brings the flavours of Portugal straight to your kitchen dance floor. So, tie on your apron, turn up the music, and let the fiesta begin! This dish is your ticket to a party in every bite. Viva Portugal!
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Carne de Porco á Alentejana
- 1 1/2 kg Halenda's Meats pork butt diced into small cubes
- 1 tbsp Smoked paprika
- 4 gloves Garlic cloves, minced
- 1 tsp Black pepper
- 1 tsp Salt
- 2 tbsp Sweet pepper paste
- 3 Bay leaves
- 1 cup White wine
- 1 kg Fresh pasta clams
- Pickled cauliflower & carrot and black olives as garnish
- In a bowl, add the meat, paprika, garlic, black pepper, salt, sweet pepper paste (look for a Portuguese sweet pepper paste), bay leaves and the wine.
- Let marinate in the fridge for at least 24 hours.
- After the 24 hours are up, heat up a large fry pan with 3 tablespoons of pork fat.
- Drain the meat from the marinate and set the marinate aside.
- Add in the pork meat a bit at a time so as to not overcrowd the pan and get a bit of a crust on the meat.
- Once all the meat is lightly fried, add in the remaining marinate and clams.
- Stir and cover pan to finish cooking and steaming the clams. Continue cooking until the sauce has reduced and slightly thickened and the clams opened.
- Serve over cubed fried potatoes, add in some pickled cauliflower, pickles carrots.Garnish with olives and chopped parsley.