Pork Alentejana
Pork Alentejana is a bold and flavorful Portuguese dish that combines tender marinated pork, succulent clams, and golden fried potatoes in a savory, wine-infused sauce. This one-pot wonder starts with pork shoulder marinated in white wine, paprika, garlic, and a hint of lemon juice to bring out vibrant, zesty notes. The dish is then brought to life with sautéed onions, tomato paste, and a touch of spice, creating a rich base that perfectly complements the briny clams. Crispy fried potatoes are mixed in for added texture, and a sprinkle of fresh parsley provides an herbaceous finish. Perfect for dinner parties or family meals, this hearty, crowd-pleasing recipe is best served hot with crusty bread to savor every last drop of the aromatic sauce.
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Recipe Information
Ingredients
- 1 lb Pork shoulder
- 1 lb Clams
- 1 cup White wine
- 2 tbsp Lemon juice
- 4 whole Garlic cloves
- 2 tsp Paprika
- 4 tbsp Olive oil
- 0.5 tsp Red pepper flakes (optional)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley
- 2 medium Russet potatoes
- 2 cups Vegetable oil (for frying)
- 1 medium Onion
- 2 tbsp Tomato paste
- 1 cup Chicken stock
Instructions
Cut the pork shoulder into 1-inch cubes and place them in a large bowl.
In the bowl with the pork, add white wine, lemon juice, minced garlic cloves, paprika, red pepper flakes (if using), salt, and black pepper. Mix well to coat the pork. Cover and refrigerate for at least 2 hours or overnight for best results.
Scrub and rinse the clams under cold water. Discard any clams that are open and don't close when tapped. Set aside.
Peel and cut the potatoes into 1-inch cubes. Pat them dry with paper towels to remove excess moisture.
Heat vegetable oil in a deep fryer or large saucepan to 350°F (175°C). Fry the potatoes in batches until golden and crispy. Drain on a paper towel-lined plate and set aside.
In a large skillet or Dutch oven, heat olive oil over medium heat. Add the onion, finely chopped, and sauté until softened and translucent, about 5 minutes.
Add the tomato paste to the skillet and cook for 2 minutes to deepen the flavor.
Remove the pork from the marinade, reserving the marinade, and add the pork to the skillet. Sear the pork on all sides until browned, about 6-8 minutes.
Pour the reserved marinade and chicken stock into the skillet. Bring to a simmer and cook for 15 minutes, stirring occasionally.
Add the clams to the skillet, cover, and cook for 5-7 minutes until the clams open. Discard any clams that do not open.
Stir in the fried potatoes and freshly chopped parsley. Mix everything gently to combine.
Serve the Pork Alentejana hot with crusty bread on the side to soak up the flavorful sauce.
Nutrition Facts
Calories |
6928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 610.7 g | 783% | |
| Saturated Fat | 99.3 g | 496% | |
| Polyunsaturated Fat | 13.2 g | ||
| Cholesterol | 576 mg | 192% | |
| Sodium | 3802 mg | 165% | |
| Total Carbohydrate | 145.2 g | 53% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 19.9 g | ||
| Protein | 208.3 g | 417% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 494 mg | 38% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 4804 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
