Portuguese
Carne de porco à alentejana
Pork with clams and fried potatoes
Pork marinated in wine, garlic and red pepper paste, fried and tossed with clams, then served with crisp potato cubes and coriander.
- Serves 4
- Prep 40 min
- Cook 40 min
- Total 1 h 20 min
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Ingredients
12 items · serves 4- 800 g boneless pork shoulder or loin, in 2 to 3 cm cubes
- 1 kg live clams in their shells
- 200 ml dry white wine
- 2 tbsp massa de pimentão (red pepper paste), or 1 tbsp sweet paprika
- 5 cloves garlic, crushed
- 2 bay leaves
- 4 tbsp olive oil
- 800 g potatoes, in 2 cm cubes
- 750 ml sunflower oil, for frying
- Bunch of fresh coriander, chopped
- 1 lemon, in wedges
- 1 tsp salt
Contains: shellfish · May contain: sulphites (wine — check the label). Check product labels: brands differ.
Steps
6 steps- 1The night before, or at least 3 hours ahead, mix the pork with the wine, garlic, pepper paste (or paprika), bay leaves and salt. Cover and refrigerate.
- 2Put the clams in a bowl of cold salted water for an hour so they spit out any sand, then rinse. Throw away any that are cracked or stay open when tapped.
- 3Fry the potato cubes in the sunflower oil in batches until golden; drain and salt lightly.
- 4Lift the pork from the marinade (keep the liquid) and brown it in the olive oil over a high heat in a wide pan, in batches. Return all the pork, add the marinade and simmer for 15 minutes, until the liquid has reduced by half.
- 5Add the clams, cover and cook over a high heat for 4 to 5 minutes, shaking the pan, until they open. Throw away any that stay closed.
- 6Stir in the potatoes and most of the coriander, scatter the rest on top and serve with the lemon wedges.