Carne de Porco a Alentejana

What to Put on the Table With Carne de Porco a Alentejana

• Green salad
• Vinho verde
• Crusty bread

How to Make Carne de Porco a Alentejana

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1. Mix the pork with the wine, 2 of the garlic cloves, bay and pepper paste. Marinate for 30 minutes. Drain, keeping the marinade, and pat the pork dry.

   Mark done Start 30 min timer

2. Fry the pork in 2 tablespoons of the oil in a wide pan in batches for 8 minutes until crusted. Lift out.

   Mark done Start 8 min timer

3. Fry the potatoes in the remaining oil for 10 minutes until golden. Lift out.

   Mark done Start 10 min timer

4. Soften the onion and remaining garlic for 3 minutes. Add the marinade and clams, cover and cook for 4 minutes until open.

   Mark done Start 3 min timer

5. Return the pork and potatoes, toss and finish with the coriander and lemon juice.

   Mark done

Worth Knowing Before You Cook

Pat the pork dry before frying.

Cook the pork in batches.

Discard any clams that stay shut.

Ingredient Swaps

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Leftovers

Best fresh.

Common Questions

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. The calories include 4 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.