Portuguese Pork and Clams (Porco Alentejana)

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.

Cut pork loin into 1 to 0.5 inch cubes and salt the meat, letting it sit for 10 minutes.

Boil small white potatoes in salted water until easily pierced with a fork, about 10-15 minutes.

Chop red bell pepper, onion, cilantro, and garlic, and rinse clams thoroughly to remove sand.

Heat extra virgin olive oil in a hot pan and add the salted pork loin, cooking until browned.

Add bay leaf, black pepper, and paprika to the pork in the pan.

Add garlic and then the clams to the pan after about 7 minutes.

Pour in red wine and cook until clams open, about 5-10 minutes.

Drain and dry the boiled potatoes, then add them to the dish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens