Entree: Portugal – Algarve – Carne de Porco à Alentejana (Marinated pork stew braised with clams and fried potatoes in a garlicky paprika sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 45 min

Total 1 hr 25 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 1.5 lb pork shoulder, cut into 1-inch (2.5 cm) cubes
- 2 lb littleneck clams, scrubbed
- 1 lb potatoes, peeled and cut into 1/2-inch (1.25 cm) cubes or small fries
- 1/4 cup all-purpose flour for dredging
- 1 tbsp sweet paprika (pimentón doce)
- 4 cloves garlic, minced, approx. 0.53 oz
- 1/2 cup (120 ml) dry white wine
- 3 tbsp (45 ml) olive oil for browning pork
- 2 cups (475 ml) vegetable oil for frying potatoes
- 1 bay leaf
- 1 tsp coarse salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh cilantro (coriander leaves)
- Juice of 1 lemon, approx. 2 tbsp (30 ml)

Show original ingredient measurements

- 1.5 lb (680 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 2 lb (900 g) littleneck clams, scrubbed
- 1 lb (450 g) potatoes, peeled and cut into 1/2-inch (1.25 cm) cubes or small fries
- 1/4 cup (35 g) all-purpose flour for dredging
- 1 tbsp (7 g) sweet paprika (pimentón doce)
- 4 cloves garlic, minced, approx. 15 g
- 1/2 cup (120 ml) dry white wine
- 3 tbsp (45 ml) olive oil for browning pork
- 2 cups (475 ml) vegetable oil for frying potatoes
- 1 bay leaf
- 1 tsp (5 g) coarse salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh cilantro (coriander leaves)
- Juice of 1 lemon, approx. 2 tbsp (30 ml)

Instructions

Gram weights below are shown as approximate US weights.

1. Marinate pork: in a bowl toss pork cubes with garlic, paprika, 1/2 tsp salt, pepper, and white wine. Add the bay leaf, cover and refrigerate 30–60 minutes.
2. Prepare potatoes: heat 2 cups (475 ml) vegetable oil in a heavy skillet or pot to 350°F (175°C). Fry potato cubes in batches until golden and crisp, about 6–8 minutes. Drain on paper towels and keep warm. Season lightly with salt.
3. Brown pork: drain pork from the marinade (reserve marinade) and dredge lightly in 1/4 cup flour, shaking off excess. Heat 3 tbsp (45 ml) olive oil in a large wide sauté pan over medium-high heat. Brown pork in batches until nicely caramelized, about 4–5 minutes per batch. Remove and set aside.
4. Build the sauce: reduce heat to medium, add any reserved marinade to the pan and scrape up browned bits. Add 1/4 cup (60 ml) water or a splash more wine if needed and bring to a simmer.
5. Braise pork: return all browned pork to the pan, add enough water to come about halfway up the pork pieces (about 1/2–3/4 cup / 120–180 ml), cover and simmer gently for 15–20 minutes until pork is tender.
6. Add clams: increase heat to medium-high, add the scrubbed clams, cover and cook until clams open, about 5–7 minutes. Discard any clams that do not open.
7. Finish and serve: stir in lemon juice and chopped cilantro, adjust seasoning with salt and pepper. Plate with fried potatoes either mixed into the stew or served alongside. Serve hot so clams remain tender.

1. Marinate pork: in a bowl toss pork cubes with garlic, paprika, 1/2 tsp (2.5 g) salt, pepper, and white wine. Add the bay leaf, cover and refrigerate 30–60 minutes.
2. Prepare potatoes: heat 2 cups (475 ml) vegetable oil in a heavy skillet or pot to 350°F (175°C). Fry potato cubes in batches until golden and crisp, about 6–8 minutes. Drain on paper towels and keep warm. Season lightly with salt.
3. Brown pork: drain pork from the marinade (reserve marinade) and dredge lightly in 1/4 cup (35 g) flour, shaking off excess. Heat 3 tbsp (45 ml) olive oil in a large wide sauté pan over medium-high heat. Brown pork in batches until nicely caramelized, about 4–5 minutes per batch. Remove and set aside.
4. Build the sauce: reduce heat to medium, add any reserved marinade to the pan and scrape up browned bits. Add 1/4 cup (60 ml) water or a splash more wine if needed and bring to a simmer.
5. Braise pork: return all browned pork to the pan, add enough water to come about halfway up the pork pieces (about 1/2–3/4 cup / 120–180 ml), cover and simmer gently for 15–20 minutes until pork is tender.
6. Add clams: increase heat to medium-high, add the scrubbed clams, cover and cook until clams open, about 5–7 minutes. Discard any clams that do not open.
7. Finish and serve: stir in lemon juice and chopped cilantro, adjust seasoning with salt and pepper. Plate with fried potatoes either mixed into the stew or served alongside. Serve hot so clams remain tender.