Carne de Porco à Alentejana

Carne de Porco à Alentejana is a typical dish of the cuisine of Portugal, specifically in the Algarve region.

Carne de Porco à Alentejana Recipe

Carne de Porco à Alentejana origin – The first name is the most common throughout Portugal, constituting the second designation used in the Alentejo itself.

The Algarvians cooks gave this name to the dish to indicate that the meat used was pig of Alentejo. With a tastier meat, because the pigs were eating cork oak acorns, not pork Algarve, which were fed with the remains of fish.

Carne de Porco à Alentejana is prepared with clams, pork, paprika, bay leaves, wine and garlic, among other possible seasonings.

The meat is fried and served mixed with already cooked clams.

The end plate may further be sprinkled with coriander, accompanied by diced chips and lemon.

It is one of the most famous dishes of Portuguese cuisine. And you can find it in restaurants throughout the country.

Print Recipe
Carne de Porco à Alentejana
Carne de Porco à Alentejana is a typical dish of the cuisine of Portugal, specifically in the Algarve region. The first name is the most common throughout Portugal, constituting the second designation used in the Alentejo itself.
Carne de Porco à Alentejana Recipe
Course Main Dish
Cuisine Portuguese
Cook Time 45 minutes
Servings
people
Course Main Dish
Cuisine Portuguese
Cook Time 45 minutes
Servings
people
Carne de Porco à Alentejana Recipe
Instructions
  1. Cut the meat into small pieces.
  2. Add the red pepper, white wine, bay leaf, cloves, chopped garlic cloves, salt and pepper. Stir and let marinate overnight.
  3. The next day cut into slices onions, garlic cloves and tomatoes peeled and seedless, and take all the fire with a tablespoon of lard.
  4. Let it cook until the tomatoes and onions are cooked.
  5. Add after clams, previously washed with more water.
  6. Once the clams open, season with salt and pepper and simmer 1 minute. Remove from heat.
  7. In another container fry the drained meat with the remaining lard hot.
  8. Add 2 tablespoons of the liquid marinade and simmer for about 15 minutes more.
  9. Add the clams and serve the meat with boiled or fried potatoes.
Share this Recipe

0 comments on “Carne de Porco à AlentejanaAdd yours →

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Portuguese Food recipes

Join our mailing list to receive the Recipes of Portuguese Food

You have Successfully Subscribed!

Powered byRapidology