Alentejo-style pork and clams

Alentejo-Style Pork

Pairing: Vidigueira Antão Vaz | Cordovil Extra Virgin Olive Oil 

Serving suggestions: Serve with Alentejo Bread and, as a starter, a board of Alentejo Paínho Sausage and Mature Sheep's Cheese. To finish, choose Extra Pumpkin Jam.

Alentejo-Style Pork is one of the most iconic dishes in Portuguese cuisine, where the succulence of pork meets the freshness of clams, creating a unique contrast between land and sea. Rich in seasoning and tradition, this recipe captures the authentic character of the Alentejo.

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

Ingredients (serves 5)

• 1 kg pork loin
• 1 kg fresh clams
• 4 cloves garlic, minced
• 1 tablespoon paprika
• White pepper, to taste
• Salt, to taste
• 2 tablespoons red pepper paste
• 1 bay leaf
• Antão Vaz white wine 300 ml
• Cordovil Extra Virgin Olive Oil 250 ml
• 250 g pork lard
• 1 kg potatoes for frying
• Oil, as needed
• 200 g chopped pickles
• 1 bunch chopped coriander

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 leave to marinate overnight.
3. Rinse the clams well and leave them in salted water for 1 hour.
4. Peel and dice the potatoes.
5. Drain the meat and set the marinade aside.
6. Heat the olive oil and lard in a pot and fry the meat until browned.
7. Remove the excess fat, leaving just a little at the bottom.
8. Add the clams, stir to combine and add the marinade.
9. Cook until the sauce has reduced by half.
10. Fry the potatoes in hot oil and drain well.
11. Arrange the potatoes on a serving platter and top with the meat and sauce.
12. Finish with chopped pickles and coriander and serve immediately.

Pairing

Vidigueira Antão Vaz, fresh and aromatic, balances the richness of the meat and the salinity of the clams.
Cordovil Extra Virgin Olive Oil, fruity and elegant, enhances the flavours of the dish and brings all the elements together.
As an accompaniment, cured meats and mature cheese make a typically Alentejan starter, while pumpkin jam rounds off the meal with a touch of sweetness.

Nutritional Information:

Per serving (1 portion)

• Energy: 950 – 1100 kcal
• Protein: 45 – 55 g
• Total fat: 60 – 75 g
• of which saturates: 18 – 25 g
• Carbohydrates: 55 – 70 g
• Sugars: 4 – 6 g
• Fibre: 5 – 7 g
• Salt: 2,5 – 3,5 g

The nutritional values shown are estimates calculated using 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 “À Mesa com o Alentejo” blog.

Another pork recipe: also discover our Alentejo-style migas with pork ribs and chouriço.