Carne de Porco à Alentejana
Carne de Porco à Alentejana·(kar-neh de por-ko ah ah-len-te-zhah-nah)
Comida de Comer Chorando
If there is one dish that captures the fiercely loving, chaotic energy of a Portuguese kitchen, it is this. Despite the name, this iconic surf-and-turf actually hails from the coastal Algarve, where cooks originally used clams and heavy garlic to mask the taste of fish-fed local pigs. For a first-generation kid, the smell of white wine and fermented pepper paste sizzling in hot lard is the indisputable smell of home. We use pork shoulder to mimic the rich marbling of the Iberian black pig, and sear it in actual lard—do not skip the lard, it is the secret to that nostalgic, deeply caramelized crust. It looks like a Sunday feast, but once marinated, the active cooking takes under thirty minutes.
Before you start
Marinate the pork overnight.
Place the cubed pork shoulder in a large bowl with the Massa de Pimentão, white wine, smashed garlic, torn bay leaves, salt, and pepper. Massage the marinade deeply into the meat, cover tightly, and refrigerate overnight so the wine and salt break down the proteins.
Purge the clams of sand.
An hour or two before cooking, submerge the clams in a large bowl of cold water mixed with 2 tablespoons of salt to mimic seawater. Lift them out and rinse right before using, discarding any with broken shells.
Ingredients
- boneless pork shoulder2 lb
- Massa de Pimentão3 tbsp
- dry white wine1 cup
- garlic5 large
- dried bay leaves2 med
- coarse kosher salt1 tsp
- black pepper1/2 tsp
- littleneck clams2 lb
- pork lard2 tbsp
- Yukon Gold potatoes1 1/2 lb
- vegetable oil2 cup
- fresh cilantro1/2 cup
- mild giardiniera1/3 cup
- black olives1/2 cup
Method
- 01
Fry the potatoes until deeply golden and crispy.
Heat the vegetable oil in a deep skillet or Dutch oven to 350°F. Fry the cubed potatoes in batches for 8 to 10 minutes until fluffy on the inside and crisp on the outside, then transfer to a paper towel-lined plate and salt immediately.
- 02
Drain the pork thoroughly and reserve the marinade.
Use a slotted spoon to scoop the pork out of the marinade, letting the excess liquid drain off. Save every drop of the leftover liquid. Pat the pork cubes slightly dry with a paper towel.
- 03
Sear the pork hard in smoking hot lard.
Melt the lard in a wide, heavy-bottomed pan over medium-high heat. Once shimmering, add the pork in a single layer—do this in batches to avoid overcrowding. Let the meat sear undisturbed for 3 to 4 minutes to build a dark, caramelized crust, then flip.
- 04
Deglaze the pan and reduce the sauce.
Return all the browned pork to the pan and pour the reserved liquid marinade directly over the hot meat. Use a wooden spoon to scrape up all the dark, flavorful bits stuck to the bottom. Let the liquid boil and reduce by half, about 5 to 7 minutes.
- 05
Steam the clams directly over the bubbling pork.
Gently arrange the purged clams over the top of the meat. Cover the pot with a tight-fitting lid and let them steam in the wine and pork juices for 5 to 7 minutes. Do not open the lid to peek. Discard any stubborn clams that remain tightly shut.
- 06
Assemble the dish on a wide platter.
Spread the hot, crispy potatoes across the bottom of a deep serving platter. Ladle the pork, open clams, and the rich, garlicky sauce over the potatoes. Immediately scatter the chopped cilantro, pickled giardiniera, and black olives over the top.
Notes
Synthesizing Massa de Pimentão.
If you cannot find authentic Portuguese red pepper paste, blend 2 tablespoons of sweet paprika, 1 teaspoon of smoked paprika, 1 tablespoon of tomato paste, and a pinch of extra salt as a weeknight substitute.
The weeknight potato hack.
If deep-frying potatoes is a bridge too far on a busy Tuesday, toss the potato cubes in olive oil and roast them on a sheet pan at 425°F for 30 minutes, or throw them in an air-fryer until crisp.