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Main course
Meat
Food Flavour DNA
Nutritional Values
650kcal
45gProtein
10gCarbs
45gFat
1gFibre
350 gServing
* Per serving · 350 g. May vary.
Allergens
🦐 Shellfish
Portuguese Pork and Clams
How to order / say it
Say it
Carne de Porco à Alentejana — [KAHR-nuh deh PORH-koo ah ah-LEHN-cheh-JAH-nuh]
Order
I'll try the Carne de Porco à Alentejana, please.
Locally
Vou querer a Carne de Porco à Alentejana, por favor.
Say locally
A unique dish combining marinated pork and clams.
Why try it?
This dish exemplifies the Alentejo region's culinary creativity by marrying land and sea in a harmonious way. It's a testament to Portuguese culinary ingenuity and showcases traditional methods of marinating and stewing.
How it tastes
The pork is tender and flavorful, accented by the briny clams. The marinade provides a rich and aromatic underpinning with hints of white wine, paprika, and garlic.
Origin & History — first documented: 1890
Originating from the Alentejo region, this dish was recognized in the late 19th century. It reflects the region's agricultural bounty of pork mixed with the coastal influence of clams, a staple since the Roman era.
Recipe
Ingredients
- 🥩 300 g pork
- 🦐 200 g clams
- 🍷 150 ml white wine
- 🧂 1 tbsp paprika
- 🧄 3 cloves garlic
- 🫒 40 ml olive oil
- 🌿 10 g cilantro
- 🍋 1 lemon
Method
- 1 Marinate cubed pork in wine, paprika, garlic, and olive oil for several hours.
- 2 Fry marinated pork until browned.
- 3 Add clams and cover, cooking until they open.
- 4 Garnish with chopped cilantro and serve with lemon wedges.
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