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Carne de Porco à Alentejana
A Portuguese surf-and-turf of cubed pork and clams with paprika, garlic and white wine — a beloved Alentejo combination.
Total time
30 min
Prep
15 min
Cook
15 min
Difficulty
medium
Cuisine
Portuguese
Ingredients
600gpork loin, cubed
500gclams, scrubbed
200mlwhite wine
4 clovesgarlic, minced
2 tsppaprika
1 tbsplard or oil
fresh corianderto serve
lemon wedgesto serve
Instructions
1
Marinate pork in wine, garlic and paprika for 2+ hours.
2
Brown pork over high heat in lard, keeping it slightly pink. Remove.
3
Add clams to the pan with the marinade. Cover, cook 5 minutes until clams open.
4
Return pork to pan. Toss everything together.
5
Serve with coriander and lemon wedges, alongside fried potato cubes.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
263
Protein
32.3g
Fat
5.9g
Carbs
9.3g
Fiber
0.5g
Sodium
755mg
Reviews
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