Carne de Porco Alentejana

Suzy Chaves


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


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2 lb
pork loin (cut into 2 in cubes, you can use tenderloin or reg pork loin)
1 small
onion chopped
1/2 tsp
cumin powder
2 clove
chopped garlic
1 tsp
red pepper paste
1 1/2 Tbsp
sea salt
1/4 c
olive oil
bay leaf
1 c
white wine or vinho verde
1 Tbsp
smoked paprika
2 tsp
tabasco or hot sauce
4 c
raw potatoes cut into 2 inch cubes
2 lb
small fresh little neck clams
1/2 c
pickled vegetables (gardeneira)
chopped cilantro for garnish (if desired)
oil for frying

How to Make Carne de Porco Alentejana


  • 1In a large bowl, season pork with; salt, garlic, bay leaf, paprika, cumin, red pepper, 1/2 cup of the wine.
  • 2Stir well and let marinate for at least 2 hours or leave overnight.
  • 3Before you begin cooking the pork, fry potatoes in hot oil until golden brown, season with sea salt and set aside.
  • 4Place clams in a bowl with cold water and 1 tsp sea salt. Let them sit for about 1/2 -1 hour in refrigerator so they let the sandiness out of them.
  • 5Preheat large skillet or wok on high heat with 1/4 cup olive oil and add onions. 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.
  • 6Rinse and dry clams and add to the pork with 1/2 cup of wine and the leftover marinade. (Add more wine if desired to make more sauce) Cover and cook on med heat until the clams open. Taste the pork and add more salt or Tabasco sauce if desired. Add the potatoes into the pork.
  • 7Add pickled vegetables and chopped cilantro for garnish.

Printable Recipe Card

About Carne de Porco Alentejana

Course/Dish: Pork

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