Carne de Porco à Alentejana
(Pork in the style of Alentejo) Recipe

Origin: Portugal Period: Traidtional

This is a classic and very traditional pork and shellfish dish from the Alentejo region of Portugal.

Ingredients:

1.1kg boneless pork loin, cut into 3cm cubes
6 to 8 potatoes, peeled and quartered
2 tbsp Portuguese pimento sauce
240ml dry white wine
2 dried bayleaves, crumbled
2 garlic cloves, minced
2 tbsp extra virgin olive oil
1 onion, chopped
2 tbsp tomato purée
15–20 clams (in their shells), scrubbed and purged of grit by soaking over night
Salt and freshly-ground black pepper, to taste
slices of fresh orange and lemon to garnish
shredded coriander, to garnish

Carne de Porco à Alentejana
(Pork in the style of Alentejo) Preparation:

Method:

Combine the pimento sauce, wine, bayleaves and garlic and whisk to mix thoroughly. Place the pork pieces in a large bowl, pour the marinade over the top and toss to combine thoroughly. Cover and refrigerate over night.

The following day add the potatoes to a roasting tin, drizzle a little olive oil over the top and season with salt and black pepper. Place in an oven pre-heated to 120°C and roast for about 30 minutes, or until golden brown all over.

Meanwhile, add a little olive oil to a large pan and use to fry the mairnated pork until nicely browned all over. Once coloured, remove the meat from the pan and set aside. Meanwhile, use the remaining oil to fry the onion until softened (about 4 minutes) then add any left-over marinade to the pan. Stir-in the tomato purée and heat until simmering then return the meat to the pan. Lower the heat to the lowest possible simmer, cover and cook for 10 minutes then add the clams, cover and cook for a further 20 minutes, shaking the pot every now and then.

Arrange the baked potatoes on a warmed serving dish and pour the pork and clam mixture over the top (discard any unopened clams). Garnish with slices of orange and lemon and sprinkle a little freshly-shredded coriander over the top then serve.

printer image printer-friendly version

Read: Recipe Articles and Reviews

Not the Recipe you were after?
Try our Comprehensive Recipe Search:

Add Celtnet Recipe: Pork in the style of Alentejo to your online bookmark site:

Celtnet Recipes - Pork in the style of Alentejo Recipe

More main course recipes...

More recipes for Stews...

More recipes for Seafood...

More recipes for Pork...

More recipes for Fish...

More recipes for Carbohydrate Staples...

Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you.

Need to convert any units on this site?

As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

For temperature conversions (Celsius, gas mark, Farenheit) go to the Temperature conversion page.
For mass conversions (grammes, cups, spoons, ounces etc) go to the Mass/Weight conversion page.
For temperature conversions (litres, cups, spoons, fluid ounces etc) go to the Volume conversion page.
You can also see more cookery terms and meanings as well as ingredient descriptions at the Cooks' glossary

One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation!

Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now!
As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today!

Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.

The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system:

you remain anonymous as all eMail details are destroyed once your gift has been verified and a 'thank you' email has been sent. I need your trust and do not keep or sell eMail addresses. Once your donation has been made you will receive a copy of my The Guide to Spices and their Uses PDF file which contains a description of 57 spices along with recipes showing you how to use them. In addition the book contains recipes and techniques to create restaurant-style curries at home (recipes that are not on this website). Any donation you make goes towards the Help Stefan charity campaign. For more information see the Frequently Asked Questions. Also, if you purchase a book through any of the Amazon links below then a portion of the price will go to the maintenance of this site. Thank you for your help in keeping 'Celtnet Recipes' running.

If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store

If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!

Couldn't find what you were looking for? Search the web: