Carne de porco à Alentejana
Gather around and savor the comforting flavors of Carne de porco à Alentejana, a true taste of family tradition.
Every time Sunday rolls around in Alentejo, you can bet that families are gathering at their favorite tasca, ready to enjoy some heartwarming comfort food. One dish that never fails to shine at these gatherings is Carne de porco à Alentejana. This dish, with its delightful mix of tender pork and fresh clams, is a beloved staple that brings everyone together. It’s the kind of meal that feels like a warm hug, celebrating the simple joys of life and the richness of our culinary traditions.
Whenever I whip up Carne de porco à Alentejana, I can’t help but think of my grandmother’s kitchen, where laughter filled the air and the delicious aroma of garlic and herbs danced around us. The beauty of this dish lies in its straightforward ingredients—a luscious pork shoulder, succulent clams, and a handful of earthy spices—each contributing to a recipe that has been cherished by generations. Enjoying Carne de porco à Alentejana isn’t just about eating; it’s about sharing stories, upholding traditions, and savoring the flavors of our heritage.
Ingredients · 4 servings
- 800 g pork shoulder, cubed
- 400 g clams, cleaned
- 4 cloves garlic, minced
- 1 onion, chopped
- 200 ml white wine
- 50 ml olive oil
- 1 bay leaf
- Salt and pepper to taste
- Fresh coriander, for garnish
Method
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic, sauté until soft.
- Add the cubed pork shoulder and brown on all sides.
- Pour in the white wine and add the bay leaf, salt, and pepper.
- Cover and let simmer for about 25 minutes, stirring occasionally.
- Add the cleaned clams to the pot, cover, and cook until the clams open, about 5-7 minutes.
- Remove from heat and discard any unopened clams.
- Garnish with fresh coriander before serving.