Porco à Alentejana (Portuguese Braised Pork with Clams) COLLAB ~ Episode 365
Recipes in this Video
Originating from the Alentejo region of Portugal, Porco à Alentejana is a beloved dish that combines the rich flavors of pork with the briny taste of clams. Traditionally served during family gatherings, it reflects the region's agricultural and coastal heritage. Today, variations of this dish can be found throughout Portugal and in Portuguese communities worldwide, showcasing the versatility and heartiness of this classic recipe.
Ingredients
- ●pork shoulder
- ●clams
- ●olive oil
- ●garlic
- ●onion
- ●bay leaves
- ●paprika
- ●white wine
- ●coriander
- ●salt
- ●black pepper
- ●potatoes
- ●parsley
- ●lemon
- ●water
- ●vinegar
Instructions
- 1Cut pork shoulder into cubes and season with salt, black pepper, and paprika.
- 2Heat olive oil in a large pot over medium heat until shimmering.
- 3Add the seasoned pork and brown on all sides, about 6-8 minutes.
- 4Remove the pork and set aside, then add chopped onion and garlic to the pot.
- 5Sauté the onion and garlic until translucent, about 4-5 minutes.
- 6Return the pork to the pot and add bay leaves, white wine, and water to cover.
- 7Bring to a simmer, then cover and cook on low heat for about 1.5 hours, stirring occasionally.
- 8Add clams and cook until they open, about 5-7 minutes.
- 9Meanwhile, boil potatoes until tender, then drain and set aside.
- 10Once clams have opened, stir in chopped parsley and a splash of vinegar.
- 11Serve the pork and clams over the boiled potatoes, garnished with lemon wedges.
Ingredient Alternatives
clams
Healthier: mussels
Cheaper: canned clams
Mussels are often more affordable and can provide a similar taste.
pork shoulder
Healthier: chicken thighs
Cheaper: pork loin
Chicken thighs are leaner while still juicy, and pork loin can be less expensive.
Techniques
Equipment
Also Known As
Bifanas are a beloved Portuguese street food, originating from the Alentejo region. Traditionally made with marinated pork, they are served in a crusty roll, often enjoyed at festivals and casual gatherings. This dish embodies the Portuguese love for simple yet flavorful food, and it has gained popularity beyond Portugal, inspiring variations in other countries.
Ingredients
- ●pork loin
- ●garlic
- ●paprika
- ●white wine
- ●bay leaves
- ●salt
- ●black pepper
- ●olive oil
- ●bread rolls
- ●mustard
- ●pickles
- ●sliced onions
- ●fresh cilantro
Instructions
- 1Marinate pork loin in garlic, paprika, white wine, bay leaves, salt, and black pepper for at least 1 hour.
- 2Heat olive oil in a skillet over medium-high heat until shimmering.
- 3Add marinated pork loin to the skillet and cook until browned on both sides, about 4-5 minutes per side.
- 4Remove pork from skillet and let it rest for a few minutes.
- 5Slice pork thinly against the grain.
- 6Toast bread rolls lightly on the grill or in a toaster.
- 7Spread mustard on the inside of the rolls.
- 8Layer sliced pork on the rolls, topping with sliced onions and pickles.
- 9Garnish with fresh cilantro before closing the sandwich.
- 10Serve immediately with extra mustard on the side.
Ingredient Alternatives
pork loin
Healthier: chicken breast
Cheaper: pork shoulder
Chicken breast is leaner, while pork shoulder is more economical.
white wine
Healthier: vegetable broth
Cheaper: water with vinegar
Vegetable broth adds flavor without alcohol, and vinegar in water mimics acidity.
Techniques
Equipment
Also Known As
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