Carne de porco à Alentejana (Pork with clams)

An unlikely combination: meat and shellfish. A winning combination.

This recipe is from the south of Portugal, Alentejo, and it is a popular one. I used www.saborintenso.com as a guide.

Some recipes ask for pickled carrots and cauliflower as a final add on with the coriander. However, we are not a fan of pickles and we prefer the dish without them.

Serves: 3 persons.

Ingredients:

• 500g pork, diced
• 2 garlic cloves, chopped
• 2 bay leaves, crushed
• 2 tbsp red pepper purée (massa de pimentão) 
• 150ml white wine
• 500g potatoes, peeled and cubed
• vegetable oil for frying
• 500g clams, washed
• olive oil to taste
• salt & pepper to taste
• fresh coriander to taste, finely chopped

Method:

1. Put the pork in a bowl and add the garlic, bay leaves, red pepper purée, wine and salt & pepper to taste. Mix and let it marinate for at least 2 hours, better overnight.
   
   
   
   
   
   
   
   
   
2. Fry the potatoes in vegetable oil. Let them dry on kitchen paper, sprinkle salt to taste and keep warm.
   
   
   
   
   
   
   
   
   
3. Fry the pork in a frying pan with olive oil for about 5 min.
   
   
   
   
   
   
4. Add the clams and the marinade juice, mix and cover. Cook for a further 5 min or until the clams are open.
   
   
   
   
   
   
   
   
   
5. Add the coriander, mix, cover and remove from the heat.
   
   
   
6. Plate some potatoes and the pork & clams on top. Serve immediately.