For a richer flavor, consider using pork shoulder instead of pork loin. Adjust cooking time as needed. If you can't find small clams, you can use larger clams, but chop them into smaller pieces after they're cooked. Serve with fried potato cubes for a more traditional presentation
Portuguese Pork Alentejana
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PREP TIME40 mins
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COOK TIME30 mins
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TOTAL TIME7 hrs 10 mins
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SERVING6 People
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VIEWS42
A classic Portuguese delight where succulent pork meets the briny freshness of clams in a symphony of flavors. This dish, simmered in a rich tomato and white wine sauce, is a true celebration of coastal cuisine.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate12 g
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Cholesterol74 mg
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Fiber2 g
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Protein28 g
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Saturated Fat4 g
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Sodium1298 mg
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Sugar3 g
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Fat12 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a large bowl, whisk together the white wine, paprika, salt, and black pepper until well combined. Add the garlic cloves, bay leaf, and cubed pork. Ensure the pork is thoroughly coated in the marinade. Marinate in the refrigerator for at least 6 hours, turning occasionally to ensure even flavor penetration. (Marinating time: 6 hours)
02 Step
Recipe View Drain the pork, reserving the marinade. Pat the pork cubes completely dry with paper towels. Discard the garlic cloves and bay leaf. In a large skillet, heat 1 teaspoon of olive oil over medium-high heat. Add the pork cubes and sear on all sides until nicely browned. Transfer the seared pork to a bowl using a slotted spoon. (Cooking time: 15 minutes)
03 Step
Recipe View Pour the reserved marinade into the same skillet and bring to a boil over high heat, scraping up any browned bits from the bottom of the pan. Reduce the heat to medium and simmer uncovered until the marinade has reduced to 1 cup. Pour the reduced marinade over the seared pork and set aside. (Reducing time: 10-15 minutes)
04 Step
Recipe View In a large, heavy-bottomed pot or Dutch oven, heat the remaining 2 teaspoons of olive oil over medium heat. Add the sliced onions and cook, stirring frequently, until softened and translucent but not browned, about 5 minutes. Add the finely chopped garlic, tomatoes, and crushed red pepper flakes. Simmer, stirring occasionally, for another 5 minutes, allowing the flavors to meld. (Cooking time: 10 minutes)
05 Step
Recipe View Spread the scrubbed clams, hinged side down, over the tomato sauce in the pot. Cover the pot tightly and cook over medium-high heat for about 10 minutes, or until the clams have opened. Discard any clams that do not open. (Cooking time: 10 minutes)
06 Step
Recipe View Gently stir in the reserved pork and its juices into the pot with the clams and tomato sauce. Simmer for an additional 5 minutes to ensure the pork is heated through and the flavors have fully integrated. (Simmer time: 5 minutes)
07 Step
Recipe View Sprinkle the chopped fresh parsley over the dish just before serving. Serve hot with crusty bread to soak up the delicious sauce.
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Please Rate
Ezekiel Schamberger
Mar 19, 2025I made this for a dinner party and it was a huge hit. The flavors are complex and satisfying. I will definitely be making this again.
Rossie Ebert
Jan 13, 2025This recipe is a winner! Easy to follow and the results are fantastic. My family loved it.
Salvatore Koch
Nov 27, 2024Absolutely delicious! The combination of pork and clams is surprisingly delightful. I added a splash of brandy to the marinade for an extra layer of flavor.