Recipe Carne de Porco à Alentejana (Portuguese Pork and Clams)

white wine

🥗Healthier: broth

💰Cheaper: water

Broth adds flavor without alcohol.

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs are leaner and cheaper.

clams

🥗Healthier: mussels

💰Cheaper: canned clams

Mussels are often less expensive and still delicious.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more budget-friendly.

Heat 1 teaspoon of olive oil in a large pot over medium heat.

Add sliced onions and halved garlic; sauté until translucent.

Stir in cubed pork fillet and cook until browned.

Sprinkle in paprika, salt, and black pepper; stir to coat the meat evenly.

Pour in dry white wine and add bay leaf; scrape the bottom of the pot to deglaze.

Add chopped tomatoes and dried crushed chillies; stir to combine.

Add clams to the pot and cover; cook until clams open up.

Season with additional salt and black pepper to taste before serving.

Garnish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens