Carne de porco à alentejana

Carne de Porco à Alentejana is a traditional Portuguese dish that combines marinated pork with clams, creating a unique and flavorful combination. Despite its name, which suggests an origin in the Alentejo region of Portugal, the dish is actually believed to have originated in the Algarve region. This dish is a testament to the historical culinary exchange between the interior and coastal regions of Portugal, blending the country's rich maritime resources with its inland agricultural products.

Ingredients and Preparation

The main ingredients of Carne de Porco à Alentejana include pork, clams, garlic, paprika, white wine, coriander, and olive oil. The pork is typically marinated for several hours, or even overnight, in a mixture of garlic, paprika, white wine, and sometimes a bit of lemon juice, which tenderizes the meat and infuses it with flavor.

The preparation begins with browning the marinated pork cubes in olive oil, then setting them aside. In the same pan, the clams are added, along with the remaining marinade and additional seasoning as needed. The dish is cooked until the clams open, signifying they are done. Finally, the pork is mixed back in, and the dish is garnished with chopped coriander before serving.

Serving

Carne de Porco à Alentejana is traditionally served with potato cubes that have been fried and are often sprinkled with chopped coriander. It is a popular dish in both traditional and modern Portuguese restaurants, and it is especially enjoyed during festivals and gatherings.

Cultural Significance

This dish is a reflection of Portugal's culinary tradition of mixing meats and seafood, a practice not commonly found in many other cuisines. It showcases the diversity of Portuguese cuisine, which has been influenced by various cultures over the centuries, including Roman, Moorish, and the discoveries of the Age of Exploration.

Variations

While the basic ingredients of Carne de Porco à Alentejana remain consistent, regional variations exist, with some versions incorporating different spices or vegetables. However, the combination of pork and clams is the hallmark of this dish, making it a beloved classic across Portugal.

See Also

• Portuguese cuisine
• Alentejo
• Algarve