Carne de Porco à Alentejana (Alentejo Paprika-Garlic Pork, Clams & Crispy Potatoes) – Authentic Portugal Recipe
Portugal’s iconic surf-and-turf masterpiece from the Alentejo plains uniting paprika-marinated pork, clams, and cilantro.
- Country of Origin
- 🇵🇹 Portugal (Southern Europe, Europe)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Marinated pork loin cubes, Briny clams (or mushrooms), Crispy golden cubed potatoes and lemon wedges, Massa de pimentão (sweet red pepper paste), Garlic
Ingredients for Carne de Porco à Alentejana (Alentejo Paprika-Garlic Pork, Clams & Crispy Potatoes) (4 Servings)
- 1.25 lbs (or 2.5 cups) marinated pork loin cubes, prepped into bite-sized pieces
- 1.5 cups briny clams (or mushrooms), washed and trimmed
- 1 cup crispy golden cubed potatoes and lemon wedges
- 1 medium onion and 3 cloves garlic, finely minced with massa de pimentão (sweet red pepper paste)
- 1.5 tbsp traditional Portugal seasoning (garlic, white wine, fresh cilantro, bay leaf)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and massa de pimentão (sweet red pepper paste) for 2–3 minutes until softened and fragrant.
- Add marinated pork loin cubes and briny clams (or mushrooms) along with garlic, white wine, fresh cilantro, bay leaf, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with crispy golden cubed potatoes and lemon wedges and serve straight from the skillet.