Carne de Porco à Alentejana - Portuguese Pork with Clams

Few dishes sum up the flavors of the south of Portugal quite as well as “Carne de Porco à Alentejana”, translated into English: Portuguese Pork with Clams.
You will find the dish listed on menus across the Algarve and Alentejo and obscured from its name is the wonderful addition of local clams. This dish combines seafood and pork perfectly. Did you know that this dish was created in the Algarve? It seems that the cook who invented it gave it this name because the meat used was pork from Alentejo.
The pork meat is marinated for some time in white wine, red pepper paste, garlic, bay leaf, and salt and black pepper. After it get fried until golden brown, when clams are added and cooked. Traditionally, this dish is served with cubed potato fries.
👉🏼 INGREDIENTS:
1 kg of diced pork meat
1 kg of clams
1 kg diced potatoes
500 ml of white wine
4 garlic cloves
3 bay leaves
red pepper paste
sea salt
black pepper
50 g lard
50 ml of olive oil
chopped coriander
frying oil

The preparation time is 2 hours and the cooking time approx. 15 minutes.

Preparation instructions in the video.
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