Carne de Porco à Alentejana - Portuguese Pork Belly with Clams | Teen Cuisine

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.

In a large, oven-safe dish add the pork belly, salt, paprika, olive oil, white wine, bay leaves, garlic and lemon juice. Marinate 1 hour, covered and refrigerated.

To a large bowl add the clams, salt, and enough water to fully submerge the clams. The salty water will wash the clams well.

Roast the pork belly at 180°C/350°F for 2.5 hours.

In a pot fry the onions and garlic in olive oil for 3-5 minutes or until soft.

Add in the chorizo, crushed tomatoes, and white wine. Simmer 7-10 minutes.

Add the washed and drained clams and salt and cook 3-5 minutes.

Add in the chopped parsley.

Remove the pork from the oven and cut it into small pieces, about 3×5cm.

Roast for an additional 15-20 minutes at 180°C/350°F.

Add the clams and sauce to the pork.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens