Carne de Porco à Alentejana

Tender pork cubes infused with paprika, tossed with clams that release their briny juices as they open. Garlic and white wine create a concentrated, powerful sauce that coats the fried potatoes.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 847
• Protein: 45 g
• Carbs: 42 g
• Fat: 53 g

Ingredients

• 800 g Pork shoulder blade ( cut into cubes )
• 500 g Clam ( well rinsed )
• 600 g Potato ( diced and fried )
• 4 piece Garlic ( minced )
• 200 ml Dry white wine
• 1 tbsp Sweet paprika
• 2 piece Bay leaf
• 50 ml Extra virgin olive oil
• 1 piece Fresh cilantro ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 2 tbsp Red pepper paste

Instructions

1. Marinating the meat

   Cut the pork into 3cm cubes. In a dish, mix the meat with the minced garlic, paprika, massa de pimentão, crumbled bay leaf, and white wine. Let it rest for at least 2 hours: the meat should take on color and absorb the flavors.

2. Preparing the potatoes

   Cut the potatoes into even cubes. Fry them in oil until they are golden and crispy on the outside, while remaining tender on the inside.

3. Searing the pork

   Drain the meat (keep the marinade). In a skillet with smoking olive oil, sear the pork. It should be well browned on all sides to seal in the juices.

4. Reduction and clams

   Pour the marinade over the meat. Let it reduce by half until the sauce coats the spoon. Add the clams and cover. When they are all open, they will have released their sea water which finishes the sauce.

5. Final assembly

   Add the fried potatoes to the skillet. Mix gently so they soak up the juice without softening. Generously sprinkle with chopped fresh coriander.

Chef's tips

• Don't over-salt the meat at the beginning, the clams will bring plenty of salt when they open.
• The meat must be very dry before going into the hot oil to achieve a proper Maillard reaction.
• If you don't have cilantro, don't use parsley; the flavor profile would be completely different.

Storage

Can be kept for 24 hours in the fridge. The potatoes will lose their crunch, but the sauce will be even better.