This recipe for Carne de Porco à Alentejana is a wonderfully authentic marinated and braised pork shoulder stew. It comes from a Portuguese family who have passed it down through three generations, and it sounded so good that I immediately asked for the recipe. To keep it true to its roots, I followed the handwritten notes exactly as they were written, and I was not disappointed. The combination of fried potatoes, tender braised pork, and steamed clams is irresistible, rustic, comforting, and full of layered flavor. And whatever you do, don’t forget to drizzle some of that delectable pork sauce over the dish before serving; it’s the finishing touch that brings everything together.
Ingredients
- 1 1/2 lbs stewing pork or pork shoulder cut into small cubes
- 1-2 tbsp kosher salt
- 2 tsp Hungarian paprika
- 1 tsp cayenne pepper
- kosher salt
Marinade
- 2 cloves garlic smashed
- 2-3 whole bay leaves
- 1 cup white wine or enough to barely cover the pork
Browning/Braising
- 2 tbsp vegetable oil
Potatoes
- 2 medium white potatoes peeled and cubed, about the same size as the pork
- canola oil for deep frying
Clams
- 2 lbs little neck clams
- 3-4 sprigs fresh coriander leaves for garnish
Instructions
Gather all the ingredients before starting the recipe.
Marinade
- Cut 1 1/2 lbs stewing pork into 1" squares and add to a large mixing bowl. Season with 1-2 tbsp kosher salt, 2 tsp Hungarian paprika and 1 tsp cayenne pepper. Toss to combine.
- Add 2 cloves garlic, smashed with the flat side of a knife, 2-3 whole bay leaves and 1 cup white wine or enough to barely cover the pork. Stir and then cover with cling wrap and refrigerate for at least 24 hours and up to 3 days. Mix the pork two or three times during this period.
Braising
- Drain marinade from pork, reserving the marinade.
- Heat 2 tbsp vegetable oil in a deep‑sided skillet for 1–2 minutes, then add the marinated pork, searing each piece on all sides. Do not crowd the pan, work in batches so every piece has room to caramelize properly.
- After searing the pork, add the reserved marinade, including the garlic and the bay leaves. Stir scraping up any brown bits from the pan, then reduce heat to medium or medium low. Taste for seasoning and adjust if necessary. Cover and cook for 45-60minutes or until the pork is tender. Keep warm over low heat until the potatoes and the clams are done.
Potatoes
- When the pork is done, peel and dice 2 medium white potatoes, about the same size as the pork.
- Pour enough canola oil for deep frying into a deep thick bottomed pot to come up halfway to the sides of the pan. Heat the oil on medium high heat for 3-4 minutes or until a cube of bread dropped in the oil starts to sizzle right away and turns golden. Remove the bread cube.
- Gently lower the potatoes into the hot oil and fry until the potatoes turn a golden color. Remove to a paper towel and season with kosher salt.
Clams
- While the potatoes are cooking, rinse 2 lbs little neck clams in 2 or 3 changes of cold water, or until the water runs clear.
- Add about an inch of water to the bottom of a skillet with deep sides and bring the water to a boil. Add the clams all at once, reduce heat to medium, and cover the pan with a lid. Cook for 2-3 minutes, or until the clams open. Remove from heat and keep covered until ready to add to the finished dish.
Assembly
- Layer fried potatoes in the bottom of a deep sided serving dish. Top the potatoes with the braised pork and the steamed clams and drizzle pan juices from the pork over the top and toss very gently to combine.
- Garnish with 3-4 sprigs fresh coriander leaves.
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