Can I use frozen clams?
Fresh clams are highly recommended for the best flavor and texture. If using frozen, ensure they are fully thawed and drained before adding.
LUNCH
Portuguese Pork and Clam Stew (Carne de Porco à Alentejana)
This classic Portuguese stew combines tender marinated pork with briny clams, creating a flavorful and hearty dish. It's a perfect one-pot meal that captures the essence of Alentejo cuisine.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine the cubed pork, white wine vinegar, minced garlic, paprika, salt, and black pepper. Mix well to coat the pork. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
02
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the marinated pork in batches, browning on all sides for 3-4 minutes per batch. Remove the browned pork and set aside.
03
Add the chopped onion to the same pot and cook over medium heat for 5-7 minutes, until softened and translucent. Deglaze the pot with 1 cup of dry white wine, scraping up any browned bits from the bottom.
04
Return the browned pork to the pot. Bring the liquid to a simmer, then reduce the heat to low, cover, and cook for 30 minutes, or until the pork is tender.
05
Increase the heat to medium-high. Add the scrubbed clams to the pot, cover, and cook for 5-7 minutes, or until all the clams have opened. Discard any clams that do not open.
06
Stir in the fresh cilantro and serve immediately.
About This Recipe
This classic Portuguese stew combines tender marinated pork with briny clams, creating a flavorful and hearty dish. It's a perfect one-pot meal that captures the essence of Alentejo cuisine.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For best flavor, marinate the pork overnight. Ensure clams are fresh; tap any open clams, and if they don't close, discard them. Purge clams by soaking them in cold, salted water for 20 minutes before cooking.
Easy Substitutions
Pork shoulder can be used instead of pork loin, though it may require a longer cooking time to become tender. Mussels can be substituted for clams. If you don't have white wine, chicken broth can be used, but the flavor profile will be slightly different.
Storage & Reheating
Store leftover stew in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth if needed.
Serving Suggestions
Serve this hearty stew with crispy fried potato cubes, white rice, or crusty bread to soak up the delicious sauce. A simple green salad with a vinaigrette dressing makes a refreshing side.
Common Mistakes
Overcooking the pork can make it dry; ensure it's just tender. Not purging the clams can result in a gritty stew; always soak them. Using too little liquid can cause the stew to dry out; adjust with a little water or broth if necessary. Discarding unopened clams is crucial for food safety.
Frequently Asked Questions
What kind of white wine should I use?
A dry white wine like Sauvignon Blanc or Pinot Grigio works well. Avoid sweet wines.
Can I make this stew ahead of time?
The pork stew portion can be made a day in advance. Add the clams just before serving, as they are best cooked fresh.
MORE TO KNOW
The key to a great Carne de Porco à Alentejana is the marinade. The vinegar tenderizes the pork and adds a crucial tangy note that balances the richness of the meat and the brininess of the clams. Don't rush the browning step for the pork, as this builds a foundational layer of flavor for the stew. When adding the clams, ensure they are fresh and properly purged to avoid sandy grit in your dish.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.