🥘 Carne de porco à alentejana

Name: Carne de porco à alentejana
Total time: 60 min
Yield: 4
Cuisine: Portugal · Alentejo
Ingredients: 700 g pork shoulder, cubed; 500 g clams, cleaned; 600 g potatoes, cubed; 4 garlic cloves, crushed; 200 ml dry white wine; 3 tbsp olive oil; 1 tbsp paprika, 1 bay leaf, salt and pepper; A large bunch of cilantro, chopped

Origin: Portugal · Alentejo

682kcal

per serving · 350 g

195kcal

per 100 g

52 gProtein15 g / 100 g

35 gFat10 g / 100 g

32 gCarbs9 g / 100 g

Carne de porco à alentejana is a Portuguese dish of cubed pork marinated in white wine and garlic, browned and then cooked with clams until they open. It is served with crisp cubes of fried potato and a generous scattering of fresh cilantro. The result combines rich, garlicky meat with briny clam juices in one pan.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb9 g carbs per 100 g

✓

High protein15 g protein per 100 g — 31% of the calories

Not vegetarianbecause of: pork, clams

Not veganbecause of: pork, clams

Contains porkbecause of: pork

Allergens

Contains (in a typical recipe):

⚠ Crustaceans ⚠ Molluscs

What it is made of

porkclamspotatogarlicwhite winecilantro

Recipe

4 servings60 min

Ingredients

700 g pork shoulder, cubed
500 g clams, cleaned
600 g potatoes, cubed
4 garlic cloves, crushed
200 ml dry white wine
3 tbsp olive oil
1 tbsp paprika, 1 bay leaf, salt and pepper
A large bunch of cilantro, chopped

Method

Marinate the pork with the wine, garlic, paprika, bay leaf, salt and pepper for at least 2 hours.
Fry or oven-roast the potato cubes until golden and crisp.
Drain the pork (keep the marinade) and brown it in the oil over high heat.
Add the marinade and simmer for about 20 minutes until the pork is tender.
Add the clams, cover and cook until they open; discard any that stay closed. Toss in the potatoes and cilantro and serve.

How to make it lighter

Roast the potatoes in the oven with 1 tbsp oil instead of frying them.
Use lean pork loin rather than shoulder.
Increase the clams and reduce the pork for a lighter, protein-rich plate.

History

Despite the name, the dish is often linked with the Algarve as much as with the Alentejo, and its exact origin is debated. Today it is a standard of Portuguese restaurants throughout the country.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →