How to Make Portugal's Carne de Porco a Alentejana
Prep time
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Carne de porco a Alentejana is a traditional Portuguese dish of marinated pork and steamed clams. An unlikely combination, at least to me. But it’s really delicious.. It’s garlicky, with the sweet taste of red pepper, thanks to the addition of Massa de Pimentão.
Recipe type: Main
Cuisine: Portuguese
Serves: 4 servings
  • 1 Pound Pork Loin Roast
  • 2 Cups Dry White Wine
  • 3 Tablespoons Massa de Pimentão
  • 4 Bay Leaves
  • 3 Cloves Garlic, peeled and coarsely chopped
  • 3 Tablespoons Extra Virgin Olive Oil
  • ½ Cup Finely Chopped Shallot
  • 1 Pint Cherry Tomatoes
  • 1 Pound Manila Clams
  • Chopped Fresh Parsley or Cilantro
  1. Slice the pork loin roast into half inch slices. Coat the piecces with two tablespoons of the massa de pimentão. Place in a lidded container with the white wine, bay leaves, and garlic. Refrigerate to marinade overnight.
  2. Place the clams in a bowl of cold, clean water and scrub the outsides of the shells. Drain and replace the water a few times to remove any sand or grit.
  3. Heat olive oil in a large skillet and saute the shallot a few minutes. Add the marinated pork, reserving the marinading liquid. Saute the pork until cooked through.
  4. Slice the cherry tomatoes in half and add them to the skillet. Saute a few minutes until the tomatoes soften a bit.
  5. Add the marinade liquid and bring to a simmer. Then add the clams. Cook until all of the clams open.
  6. Serve with chopped fresh parsley. Or try chopped cilantro.
Nutrition Information
Serving size: ¼ of recipe Calories: 512 Fat: 20 Saturated fat: 5 Unsaturated fat: 1 Trans fat: 0 Carbohydrates: 15 Sugar: 3 Sodium: 323 Fiber: 1 Protein: 33 Cholesterol: 101
Recipe by Slow Burning Passion at