carne de porco à alentejana
Carne de porco à alentejana — pork with clams — is one of the best-known dishes of the Alentejo, and a regular feature of restaurant tables in Estremoz. It is a striking combination of meat and shellfish: cubes of pork and clams brought together in one dish.
The pork is marinated, typically in white wine, garlic, bay leaf and red pepper paste, then fried until golden; the clams are cooked until they open, and the two are combined with fried potatoes and a generous scattering of fresh coriander. The result is rich and savoury, with plenty of sauce to soak up with bread.
Its exact origin is debated — some trace the pairing of inland pork with coastal seafood to the Algarve — but the dish is named for the Alentejo and is deeply associated with the region’s cooking. In Estremoz it is made with the prized pork of the Alentejo, and is one of the dishes most worth trying.
Highlights
- A signature Alentejo dish of pork and clams together
- Pork marinated in wine, garlic and red pepper paste
- Combined with clams, fried potatoes and fresh coriander
- Rich and savoury, with plenty of sauce for bread
- Made in Estremoz with the prized pork of the Alentejo
Frequently asked questions
What is carne de porco à alentejana?
It is a traditional Alentejo dish combining marinated pork and clams with fried potatoes and fresh coriander.
Why does the dish pair pork with clams?
It brings together inland meat and coastal shellfish; the origin is debated, but the dish is firmly associated with the Alentejo.
How is it served?
Rich and savoury, with fried potatoes and plenty of sauce — bread is used to soak up the juices.