Portuguese Pork and Clams ❦ Carne De Porco à Alentejana
So I thought it would be fitting to kick off my blog with one of my most requested recipes. This dish is so amazing! If there is one thing the Portuguese can do, it's to marry land and sea. This dish is from Portugal's Alentejo region. Marinated cubes of pork and clams mingling with fried potato cubes smothered in a rich sauce. I use pork tenderloin, although my mother would use a less expensive cut, and just let it stew away to soften for hours. Mommy ain't got time for that! I do use lard, it just "one
ups" this recipe from good to WOW, trust me. Feel free to substitute your choice of fat for the lard. Olive oil would work well or even vegetable oil. I wouldn't suggest butter, as it has a low smoke point. The pork is fried to sear on high first. The pork is best left to marinate for a minimum of three hours to overnight (8 hours).
Please note that this dish requires red pepper paste (massa de pimentão doce)sold at Portuguese shops or online. It is very salty. Oly add salt if using red pepper paste substitute salt that is called for in recipe.
You can find it at most Portuguese specialty shops or online.
If you can't, you can substitute sweet paprika powder, pimenton dulce (spanish). Sainsbury's has the pimenton dulce powder.
Portuguese Pork and Clams Carne de Porco À Alentejana
Pairs well with any dry white wine,such as Vinho Verde or Chardonnay, pale Beer such as Stella, and even a soft red wine, such as Pinot Noir or Merlot.
Two pork fillets/ tenderloins (approx. 3-400 kg. each) cut into one inch cubes
4 tablespoons red pepper paste
(*or 3 tablespoons powered sweet paprika, 1 tbsp. course sea salt, juice of half a lemon)
4 cloves of garlic minced
6 tablespoons lard, or oil of choice from suggestions above