Carne de Porco à Alentejana (Pork Portuguese Style)

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  • Pork Loin (cut into 2 inch cubes)
    1 Kilograms
  • 1 Small onion chopped
  • 2 Chopped Garlic cloves
  • Red pepper paste
    1 Teaspoons
  • Sea Salt
    1 Teaspoons
  • 1/4 Cup olive oil
  •  2 Bay leafs
  • White wine or Vinho Verde
    1 Cups
  • Smoked paprika
    1 Tablespoons
  • Piri Piri or Tabasco Hot Sauce
    2 Teaspoons
    Hot Sauce is optional in this dish!
  • Peeled and raw potatoes (cut into 2 inch cubes)
    4 Cups
  • White Clams (Neck Clams)
    1 Kilograms
  • Pickled vegetables
    1/2 Cups
  • 1 Chicken Boullion cube
  • Chopped Cilantro for garnish
    To taste
  • Olives for garnish
    To taste

Preparation mode:

1. In a large bowl, season pork with; salt, garlic, bay leaf, paprika, cumin, red pepper, and 1/2 cup of the wine.

2. Stir well and let the meat marinate for at least 2 hours or leave overnight.

3. Before you begin cooking the pork, fry potatoes in hot oil until golden brown, season with sea salt and set aside.

4. Place clams in a bowl with cold water and 1 tsp sea salt. Let them sit for about 1/2 -1 hour in the refrigerator so they let the sandiness out of them.

5. Preheat large skillet or wok on high heat with 1/4 cup olive oil and add onions.

6. Cook for about 1 minute then add the drained, marinaded pork mixture, (save the liquid). Let meat brown on all sides and cook for about 5 minutes.

7. Rinse and dry clams and add to the pork with 1/2 cup of wine, bouillon and the leftover marinade. (Add more wine if desired to make more sauce)

8. Cover and cook on med heat until the clams open.

9. Taste the pork and add more salt or Tabasco sauce if desired. Add the potatoes into the pork and stir gently.  Add pickled vegetables, olives and  chopped cilantro for garnish if desired.


Carne de Porco à Alentejana is one of the most traditional Portuguese dishes found on the menus of Portuguese restaurants throughout the world.  The dishes name, “Alentejana” means that the dish comes from the Alentejo region of Portugal.

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