Entree: Portugal – Lisbon – Carne de Porco à Alentejana (Rustic Portuguese dish of marinated pork braised with clams and fried potatoes)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 40 min

Additional 30 min

Total 1 hr 45 min

Ingredients

- 1.5 lb (680 g) pork shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 4 oz (115 g) chouriço or linguiça, sliced
- 1.5 lb (680 g) clams in shell, scrubbed
- 1 lb (454 g) potatoes, peeled and cut into 1/2-inch (1.3 cm) slices for frying
- 1/3 cup (80 ml) olive oil for frying potatoes
- 2 tbsp (30 ml) olive oil for cooking pork
- 3 tbsp (45 ml) dry white wine for marinade
- 3 tbsp (45 ml) lemon juice for marinade
- 4 garlic cloves, minced, about 0.7 oz (20 g)
- 2 tsp (8 g) sweet paprika
- 1 bay leaf
- 1/2 tsp (3 g) coarse salt for marinade
- 1/2 tsp (2 g) ground black pepper for marinade
- 1/2 cup (120 ml) dry white wine or light stock for braising
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for garnish
- Salt to taste
- Black pepper to taste

Instructions

1. In a bowl, combine 3 tbsp (45 ml) white wine, 3 tbsp (45 ml) lemon juice, minced garlic, paprika, bay leaf, 1/2 tsp (3 g) salt and 1/2 tsp (2 g) black pepper. Add the pork cubes and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes, preferably 2 hours.
2. Heat 1/3 cup (80 ml) olive oil in a large frying pan over medium-high heat. Fry the potato slices in batches until golden and crisp, about 6–8 minutes per batch. Drain on paper towels and keep warm.
3. In a large heavy skillet or Dutch oven, heat 2 tbsp (30 ml) olive oil over medium-high heat. Drain excess marinade from the pork (reserve marinade) and sear the pork cubes in batches until browned on all sides, about 6–8 minutes total; remove and set aside.
4. In the same pan, add the sliced chouriço and fry briefly until it releases oil and browns, about 2 minutes. Return the pork to the pan.
5. Pour in 1/2 cup (120 ml) dry white wine or light stock and the reserved marinade, scraping up browned bits. Bring to a simmer, reduce heat to low, cover, and cook gently for 20–25 minutes until the pork is tender.
6. Add the scrubbed clams, distribute evenly, cover, and cook until the clams open, about 5–7 minutes. Discard any clams that remain closed.
7. Taste and adjust seasoning with salt and black pepper as needed. If the sauce is too thin, uncover and simmer a few minutes to concentrate flavors.
8. Serve the pork and clams immediately with the fried potatoes either mixed in or on the side. Garnish with chopped cilantro or parsley.