Authentic Carne de porco à Alentejana Recipe Algarve, Portugal

Carne de Porco à Alentejana is a classic dish from Portugal's Alentejo region that uniquely combines marinated pork with clams. The traditional recipe starts with cubing pork, typically from the shoulder or neck, which is then marinated in a mixture of white wine, crushed garlic, pepper paste, and seasonings like salt, pepper, and bay leaves. This marination process, ideally done overnight, allows the flavors to penetrate the meat deeply. The first step the following day is to brown the marinated pork in lard and then simmer it with the reserved marinade. Clams, cleaned and purged of sand, are added towards the end, cooking until they open, signifying they're done. Fresh cilantro is stirred in for a burst of flavor and color. Carne de porco à Alentejana is traditionally served over a bed of cubed, fried potatoes (which can also be added to the meat and clams during cooking!), providing a hearty base to soak up the rich, savory sauce. Lemon wedges and optional pickles often ... Read more