Carne de Porco à Alentejana
Pork and clams cooked together with paprika, garlic, and white wine. A surprising but iconic surf-and-turf dish from the Alentejo region.
11 ingredients
6 steps
Ingredients
- 1800g pork shoulder, cubed
- 2500g live clams, scrubbed
- 31 tbsp sweet paprika
- 41 tsp hot paprika
- 56 cloves garlic, minced
- 6200ml dry white wine
- 73 tbsp olive oil
- 82 bay leaves
- 9Fresh coriander, chopped
- 10Salt and black pepper
- 11Lemon wedges to serve
Instructions
- 1Marinate pork with paprika, half the garlic, white wine, bay leaves, salt and pepper for at least 2 hours.
- 2Heat oil over high heat. Remove pork from marinade (reserve liquid) and brown in batches.
- 3Return pork to pan, add reserved marinade, cook over medium heat 15–20 minutes until tender.
- 4Steam clams in a separate pot with white wine until they open.
- 5Add opened clams to the pork pan and stir gently.
- 6Scatter fresh coriander over the top and serve with fried potatoes and lemon wedges.