Carne de Porco à Alentejana

The story

Carne de Porco à Alentejana is a traditional Portuguese main presented with exact metric quantities, practical preparation detail, controlled temperatures, visual doneness cues and a method suitable for confident home cooking.

Ingredients

• Main ingredients
• 700 g pork shoulder3 cm cubes
• 700 g clamsscrubbed
• 700 g potatoes2 cm cubes
• 250 ml white wine
• 20 g Garlicminced
• 2 tsp smoked paprika
• 2 piece bay leaves
• 25 g fresh corianderchopped

Method

1. Step 1

   Marinate 3 cm pork cubes with wine, minced garlic, paprika, bay and 8 g salt for at least 1 hour. Drain and reserve marinade.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

2. Step 2

   Fry or roast 2 cm potato cubes until crisp outside and tender inside; keep warm.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

3. Step 3

   Brown pork in batches over high heat for 3–4 minutes per batch. Add reserved marinade and simmer 10–12 minutes until pork reaches 70°C and sauce reduces.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

4. Step 4

   Add cleaned clams, cover and steam 4–6 minutes until opened. Discard unopened shells.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

5. Step 5

   Fold in potatoes and coriander and serve immediately so the potatoes remain crisp.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

Nutrition

per serving

Estimated from a representative ingredient basket; verify against exact brands and edible yields before publication.