Carne de Porco à Alentejana
(kar-nuh duh por-ko ah ah-len-teh-zhah-nah)
Sunday Saudade: Family Roasts & Hearty Rices
Drop littleneck clams into rendered pork fat and step back as the shells clatter, recreating a tavern staple from the coastal Algarve, where cooks used clams to mask the taste of fish-fed pigs before discovering the magic of premium Alentejo pork. The smell of wine, garlic, and massa de pimentão (red pepper paste) sizzling in hot lard meant it was the weekend, so do not skip the lard or the overnight marinade—they are the unpretentious secrets to a deeply nostalgic, caramelized crust. Drag a crusty roll through that orange grease.
Before you start
Marinate the pork overnight.
Toss the cubed pork shoulder with the massa de pimentão, white wine, smashed garlic, torn bay leaves, salt, and pepper in a large bowl. Massage it in, cover tightly, and leave it in the fridge overnight to break down the proteins.
Purge the clams of their sand.
Fill a large bowl with cold water and stir in two tablespoons of salt. Drop the clams in and let them sit for one to two hours so they spit out any hidden grit, then give them a quick rinse just before cooking.
Ingredients
- boneless pork shoulder2 lb
- massa de pimentao3 tbsp
- dry white wine1 cup
- garlic cloves4 large
- dried bay leaves2 med
- 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
- lemon1 med
Method
- 01
Fry the potatoes until golden.
Heat about two inches of vegetable oil in a deep skillet to 350°F and fry the potato cubes in batches until deeply crispy and fluffy inside. Transfer to a paper-towel-lined plate, salt immediately, and set aside.
- 02
Drain the pork and reserve the marinade.
Use a slotted spoon to scoop the pork from the marinade, letting excess liquid drain off, and pat the meat somewhat dry. Save every drop of the remaining liquid marinade.
- 03
Sear the pork hard in shimmering lard.
Melt the lard in a wide, heavy-bottomed pan over medium-high heat. Add the pork in a single layer—working in batches if necessary so you do not overcrowd the pan—and let it sear undisturbed for three to four minutes to build a dark, caramelized crust.
- 04
Deglaze with the reserved marinade.
Return all the browned pork to the pan and pour the reserved liquid straight over the hot meat. Scrape up the dark, flavorful bits stuck to the bottom, and let the liquid rapidly reduce by half to thicken the sauce.
- 05
Steam the clams in the braising liquid.
Pour the purged clams over the bubbling pork and cover the pot with a tight-fitting lid. Let them steam for five to seven minutes without peeking, discarding any stubbornly shut shells after they pop open to release their salty sea liquor.
- 06
Assemble the platter immediately.
Spread the hot potatoes across a wide platter, then ladle the pork, opened clams, and every drop of the garlicky sauce over the top. Garnish aggressively with chopped cilantro, pickled giardiniera, and black olives, serving steaming hot with lemon wedges.
Notes
Synthesizing the pepper paste.
If you cannot find jarred massa de pimentão, blend two tablespoons of sweet paprika, one teaspoon smoked paprika, one tablespoon tomato paste, and a pinch of salt to mimic the deep umami flavor.
Weeknight potato shortcut.
For a Tuesday night hack, simply toss the cubed potatoes in olive oil and roast them on a sheet pan at 425°F for 30 minutes, or air-fry them until crispy, rather than deep frying.