How to make Carne de Porco à Alentejana: Frying in Lard for a Traditional Flavour!

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs offer a leaner option while pork loin is more budget-friendly.

clams

🥗Healthier: mussels

💰Cheaper: canned clams

Mussels are often more affordable and nutritious.

white wine

🥗Healthier: chicken broth

💰Cheaper: cooking wine

Chicken broth reduces alcohol while adding flavor.

chorizo

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage is leaner, while smoked sausage is often less expensive.

Marinate pork loin in white wine, garlic, bay leaves, salt, pepper, and paprika for over 12 hours.

Wash potatoes to remove starch until water is clear, then soak for 15-20 minutes.

Rinse soaked potatoes and dry them thoroughly before air frying.

Preheat air fryer for frying the potatoes.

Heat a cast iron pan on high heat for 5 minutes before adding olive oil to coat the bottom.

Transfer marinated pork to a salad spinner to remove excess liquid, reserving the marinade.

Sear the pork in batches in the cast iron pan until browned, ensuring not to overcrowd the pan.

Transfer seared pork to a braiser and heat it to medium.

Add 1/4 cup of lard to the braiser and let it warm up before adding the pork.

Cook the pork in the braiser for about 5 minutes until cooked through, checking for doneness.

Remove bay leaves from the marinade and add the garlic from the marinade to the braiser.

Add the reserved marinade to the braiser and cook it down for a bit.

Add frozen clams to the braiser and cover, cooking for about 5 minutes until clams open up.

Serve the dish by placing fries at the bottom of a tray and topping with the pork and clams, garnished with cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens