A classic from Portugal's Alentejo region, this dish pairs pork marinated overnight in white wine, garlic, and massa de pimentao with just-opened clams. Golden potatoes, fresh cilantro, and pickles provide the traditional contrast.
Ingredients
- 800 g boneless pork shoulder
- 1 kg fresh clams
- 800 g waxy potatoes
- 200 ml dry white wine
- 2 tbsp Portuguese salted red pepper paste (massa de pimentao)
- 4 cloves garlic
- 2 leaves bay leaves
- 1 tsp sweet smoked paprika
- 3 tbsp olive oil
- 1 tbsp lard
- 500 ml frying oil
- 1 l cold water
- 30 g coarse salt
- to taste ground black pepper
- 0.5 bunches fresh cilantro
- 6 pieces pickled cocktail cucumbers (cornichons)
- 80 g Portuguese cured black olives or oil-cured black olives
- 1 piece lemon
Method
- The day before, cut the pork into uniform, bite-size chunks, then toss with the massa de pimentao, crushed garlic, bay leaves, paprika, black pepper, and white wine; cover and marinate in the refrigerator until the meat is deep orange-red and thoroughly seasoned.
- Place the clams in cold salted water and let them purge until any sand settles to the bottom; rinse thoroughly in several changes of water and discard any that stay open or are cracked.
- Drain the pork, reserving all the marinade, then pat the pieces lightly with paper towels; they should be moist but not dripping so they sear properly.
- Dice the potatoes, pat dry, and deep-fry in hot oil until golden brown on the outside and tender within; drain on paper towels and keep warm.
- In a large skillet, heat the olive oil and lard, then sear the pork in batches until deeply browned with a rich crust and fond at the bottom of the pan.
- Return all the pork to the skillet, pour in the reserved marinade, and simmer over medium heat until the meat is tender and the liquid reduces to a glossy, concentrated sauce.
- Add the clams, cover, and shake the skillet occasionally until they open and release their juices into the sauce; discard any clams that remain closed.
- Toss in the fried potatoes just before serving to coat them without letting them get soggy, then scatter chopped fresh cilantro over the top.
- Serve immediately in a warm shallow bowl or platter with pickles, black olives, and lemon wedges on the side, just like in Portugal.
Nutrition
Per serving
- Energy
- 691.1 kcal
- Protein
- 46.26 g
- Carbohydrate
- 22.65 g
- Fat
- 43.81 g
- Fibre
- 3.12 g
- Calcium
- 27.41 mg
- Iron
- 1.51 mg
- Magnesium
- 16.73 mg
