Pork and Clams, Alentejo Style

Alentejo-Style Pork and Clams

Pairing: Vidigueira Antão Vaz | Cordovil Extra Virgin Olive Oil 

Serving suggestions: Serve with Alentejo bread and, as a starter, a board of Alentejo Paínho and Cured Sheep Cheese. To finish, choose Pumpkin Extra Jam.

Carne de Porco à Alentejana is one of the most emblematic dishes of Portuguese gastronomy, where the succulence of pork meets the freshness of clams, creating a unique contrast between land and sea. Rich in spices and tradition, this recipe translates the authentic character of Alentejo.

White wine and olive oil play a fundamental role in building the flavour, resulting in an intense, balanced, and deeply comforting dish.

Ingredients (serves 5 people)

• Pork loin 1 kg
• Fresh clams 1 kg
• Minced garlic 4 cloves
• Paprika 1 tablespoon
• White pepper to taste
• Salt to taste
• Red pepper paste 2 tablespoons
• Bay leaf 1 leaf
• Antão Vaz white wine 300 ml
• Cordovil Extra Virgin Olive Oil 250 ml
• Pork fat 250 g
• Potatoes for frying 1 kg
• Oil to taste
• Chopped pickles 200 g
• Chopped coriander 1 bunch

Preparation

1. Cut the meat into cubes and season with garlic, paprika, pepper, salt, and red pepper paste.
2. Add the bay leaf and white wine, and let it marinate overnight.
3. Wash the clams thoroughly and leave them in salted water for 1 hour.
4. Peel and cut the potatoes into cubes.
5. Drain the meat and set aside the marinade.
6. In a pan, heat the olive oil with the pork fat and fry the meat until browned.
7. Remove the excess fat, leaving only a little at the bottom.
8. Add the clams, mix well, and add the marinade.
9. Cook until the sauce reduces by half.
10. Fry the potatoes in hot oil and drain well.
11. Arrange the potatoes on a platter, cover with the meat and sauce.
12. Finish with chopped pickles and coriander and serve immediately.

Pairing

The fresh and aromatic Vidigueira Antão Vaz balances the intensity of the meat and the salinity of the clams.
The fruity and elegant Cordovil Extra Virgin Olive Oil enhances the flavours of the dish and ties all the elements together.
As a complement, the cured meats and cured cheese create a typical Alentejo starter, while the pumpkin jam finishes the meal with sweetness.

Nutritional Information:

Per serving (1 portion)

• Energy: 950 – 1100 kcal
• Protein: 45 – 55 g
• Total fat: 60 – 75 g
• of which saturated: 18 – 25 g
• Carbohydrates: 55 – 70 g
• Sugars: 4 – 6 g
• Fibre: 5 – 7 g
• Salt: 2.5 – 3.5 g

The nutritional values presented are estimates calculated based on food composition tables and may vary depending on the ingredients used, cooking methods, and quantities actually consumed. This information is provided for guidance only.

Sources

Tradições Doces and Teleculinaria

Traditional Alentejo recipe, adapted by Herdade do Estacal for the blog “À Mesa com o Alentejo”.

Another pork recipe: discover our Alentejo migas with ribs and chorizo.