🇵🇹 Portugal · Food
Porco à Alentejana (Simplified)
By eatmundo · August 4, 2026
A rustic, iconic Portuguese surf-and-turf dish from the Alentejo region. The marriage of tender pork and fresh clams in a rich wine and paprika sauce is pure culinary harmony.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut the 600g of pork into small cubes and marinate them with the crushed 4 garlic cloves, 1 tbsp paprika, and 100ml white wine for 2 hours.
- 2
Heat the 50ml olive oil in a large skillet over medium-high heat until hot.
- 3
Drain the pork, reserving the marinade, and fry the pork cubes until golden brown on all sides, about 10 minutes.
- 4
Pour the reserved marinade into the pan and let it simmer for 5 minutes until the sauce begins to reduce.
- 5
Add the 500g of thoroughly cleaned clams to the pan and cover immediately with a lid.
- 6
Steam the clams for 5-7 minutes, shaking the pan occasionally, until they all have opened perfectly.
- 7
Discard any clams that have not opened during the steaming process.
- 8
Garnish generously with a full bunch of freshly chopped coriander and serve immediately while hot.
Frequently Asked Questions
What is the best pork cut?+
The pork loin or neck works best because it stays tender during the quick frying process.
How to clean the clams?+
Soak them in salted water for at least an hour to ensure all sand is released before cooking.
Is coriander mandatory?+
Yes, fresh coriander is the aromatic soul of this dish and should not be replaced by parsley.
Can I add potatoes?+
Traditionally, small cubed fried potatoes are mixed in at the end, but the simplified version focuses on the meat and clams.
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