Carne de Porco à Alentejana

Name: Carne de Porco à Alentejana
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 2 lbs boneless pork shoulder, cubed; 2 lbs littleneck clams, scrubbed; 1 lb Yukon Gold potatoes, cut in sticks; 4 cloves garlic, minced; 2 tbsp sweet paprika; 1/2 cup dry white wine; 2 bay leaves; 1/4 cup olive oil; 1 cup vegetable oil; 1 tsp kosher salt; 1/2 tsp ground black pepper; 1/4 cup fresh cilantro, chopped

85 minMediumServes 4800 cal/serving

PortugueseDinnerStovetopStandardGluten-FreeEgg-FreeDairy-FreeNut-Free

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Ingredients

2 lbs boneless pork shoulder, cubed
2 lbs littleneck clams, scrubbed
1 lb Yukon Gold potatoes, cut in sticks
4 cloves garlic, minced
2 tbsp sweet paprika
1/2 cup dry white wine
2 bay leaves
1/4 cup olive oil
1 cup vegetable oil
1 tsp kosher salt
1/2 tsp ground black pepper
1/4 cup fresh cilantro, chopped

Instructions

1

Combine 2 lbs cubed boneless pork shoulder, 4 cloves garlic, 2 tbsp sweet paprika, 1/2 cup dry white wine, 2 bay leaves, half of 1 tsp kosher salt, and 1/2 tsp ground black pepper in a bowl. Cover and refrigerate at least 4 hours, or overnight.
2

Heat 1/4 cup olive oil in a heavy pot over medium-high heat. Lift the pork from the marinade, keeping the liquid, and brown it in batches, about 8 minutes. Return all the pork and marinade to the pot.
3

Cover and simmer over low heat 30 to 40 minutes, stirring now and then, until the pork is tender and reaches 160°F inside. Remove the bay leaves.
4

Add 2 lbs scrubbed littleneck clams to the pot, cover, and cook over medium-high heat 5 to 8 minutes, until the shells open. Discard any clams that stay closed.
5

While the clams cook, fry 1 lb Yukon Gold potatoes, cut in sticks, in 1 cup vegetable oil at 350°F for 6 to 8 minutes, until golden. Drain and season with the remaining 1 tsp kosher salt.
6

Stir 1/4 cup chopped fresh cilantro into the pork and clams. Serve with the fried potatoes.

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Questions

What is Carne de Porco à Alentejana?

Pork shoulder marinated in garlic, sweet paprika, and white wine, then braised with littleneck clams and served with crisp fried potatoes, a surf-and-turf dish from the Alentejo region. Plan ahead: marinate the pork at least 4 hours or overnight. This reference files it under Portuguese dinner: made on the stovetop, rated medium and about 85 minutes start to finish.

How hot should the oil be for Carne de Porco à Alentejana?

For Carne de Porco à Alentejana, the target internal temperature is 160 F (about 70 C), given in step 3. A probe thermometer removes the guesswork. The frying oil is held at 350 F (about 175 C) in step 5. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

How do I know when Carne de Porco à Alentejana is done?

Go by the cues in the method rather than the clock. Step 3: cook until the pork is tender and reaches 160°F inside. A reading of 160 F on a thermometer settles it.

Can I skip the searing in Carne de Porco à Alentejana?

Step 2 reads: "Lift the pork from the marinade, keeping the liquid, and brown it in batches, about 8 minutes." You can, but you give up flavor. The browning in step 2 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

What can I use instead of white wine in Carne de Porco à Alentejana?

The entry for Carne de Porco à Alentejana calls for 1/2 cup dry white wine. In its place: Use chicken or vegetable stock with a teaspoon of white wine vinegar or lemon juice per half cup for the acidity.

Which part of Carne de Porco à Alentejana can be done ahead?

Everything up to step 1. Step 1 is a built-in pause of overnight, or about 8 hours: "Cover and refrigerate at least 4 hours, or overnight." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

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