Carne de Porco à Alentejana (Pork and Clams)
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Ingredients
- 600 g diced pork shoulder
- 400 g fresh clams, scrubbed
- 400 g baking potatoes, peeled and diced
- 4 garlic cloves
- 150 ml white wine
- 3 tbsp fresh coriander, chopped
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 553 kcal
- Protein
- 34.4 g
- Carbohydrate
- 18.2 g
- of which sugars
- 1.1 g
- Fat
- 34.7 g
- of which saturates
- 10.1 g
- Fibre
- 2.4 g
- Salt
- 0.74 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toss the pork with half the garlic and a splash of the white wine, and marinate for at least 20 minutes.
- 2
Heat half the olive oil in a frying pan and fry the diced potatoes for 12-15 minutes, turning often, until golden and tender. Lift out and set aside.
- 3
Heat the remaining olive oil in a large pot and brown the pork well, about 8 minutes. Add the remaining garlic and pour in the rest of the wine.
- 4
Add the clams, cover and cook for 5-6 minutes until the pork is cooked through with no pink remaining and the clams have opened. Discard any clams that stay shut.
- 5
Stir in the fried potatoes and coriander and serve hot.
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