Carne de Porco à Alentejana

Savor the rich flavors of Portugal with Carne de Porco à Alentejana, a delightful blend of tender pork shoulder and briny clams, simmered in white wine and garlic. This dish is perfect for a cozy family dinner or a special gathering.

• 1 kg pork shoulder
• 500 g clams
• 2 tablespoons olive oil
• 4 cloves garlic
• 1 teaspoon paprika
• 2 cups white wine
• 1 bunch coriander
• salt to taste salt

Method

1. 1

   In a large pot, heat the olive oil over medium heat.

2. 2

   Add the minced garlic and sauté until fragrant, about 1 minute.

3. 3

   Add the pork cubes and season with salt and paprika. Cook until browned on all sides.

4. 4

   Pour in the white wine and bring to a boil. Reduce heat and simmer for about 30 minutes, covered.

5. 5

   Add the cleaned clams to the pot, cover, and cook until the clams open, about 5-7 minutes.

6. 6

   Once cooked, remove from heat and stir in chopped coriander.

7. 7

   Serve hot, accompanied by crusty bread or fried potatoes.