Carne de porco à alentejana, pork & clams

Tender cubes of pork, marinated in white wine and pepper paste, meet fresh clams in the pan that spring open in their own juices. Sea and land on one plate — the great surf-and-turf dish of the Alentejo.

Beef & GameFish & Seafood Category

25 MIN Prep time

25 MIN Cook time

4 people Servings

Carne de porco à alentejana, pork & clams

Preparation

Marinate

Mix the pork with the garlic, pepper paste, white wine and bay and leave to marinate, covered, for 3 hours in the fridge.

Sear the meat

Drain the meat (keep the marinade), pat it dry and brown it all over in oil over high heat for 6 minutes until browned. Remove it.

Start the sauce

Sweat the onion in the lard until translucent, deglaze with the reserved marinade and reduce briefly.

Open the clams

Add the clams, return the meat and cook, covered, over high heat for 5 to 6 minutes, until all the clams have opened (discard any that stay closed).

Serve

Scatter with plenty of coriander and serve with lemon wedges and fried potato cubes.

Why this wine?

The Gigue meets the paprika-spiced pork with bright berry fruit and lively structure; its fine tannin takes up the roasted aromas without overpowering the briny clam broth.

Good to know

Tips & insights

Marinate the pork overnight in paprika paste, garlic and white wine, this gives depth.
Rinse the clams thoroughly and discard any that do not close when tapped.
Cook meat and clams separately and combine only at the end, so both stay on point.
Let the clams steep only until they open, then they are tender.
Stir in the fried potato cubes only just before serving, so they stay crisp.

Frequently Asked Questions

Which wine goes with Carne de porco à alentejana?

A red with bright, juicy fruit and lively structure that carries the paprika-spiced pork without covering the briny clam broth. We drink our Gigue from LaSuite aux Conseillans with it, a Merlot-driven red that ages mostly in concrete and amphora. Its fine tannin takes up the roasted aromas of the meat.

Do pork and clams really go together?

Yes, this union of meat and sea is the heart of the Alentejo classic. The briny clam broth and the paprika-spiced pork complement each other surprisingly well. What matters is to cook both separately on point and combine them only at the end, so that neither meat nor clams overcook.

What is massa de pimentão?

It is a Portuguese paprika paste of red peppers and salt that gives the meat colour and mild spice. It also works well as a marinade. If it is not available, replace it with sweet paprika powder mixed with a little olive oil and a crushed garlic clove.

Which side dish goes with it?

Classic are the fried potato cubes that belong to the dish, along with lemon wedges and fresh coriander. A simple leaf salad brings freshness. Serve white bread to soak up the spicy clam broth. This complete dish of meat and sea hardly needs more than that.

The wine to pair