📝 About This Recipe
One of Portugal’s most iconic and beloved dishes, this Alentejo classic is a masterclass in the 'surf and turf' philosophy. Tender cubes of marinated pork are fried to golden perfection and tossed with briny, succulent clams in a rich sauce of white wine, garlic, and fermented pepper paste. It is a vibrant, rustic feast that perfectly captures the marriage between the rolling hills of the Portuguese countryside and the salty Atlantic breeze.
🥗 Ingredients
The Pork and Marinade
- 2 lbs Pork shoulder or tenderloin (cut into 1-inch cubes)
- 3 tablespoons Massa de Pimentão (Portuguese sweet pepper paste) (can substitute with smoked paprika and garlic paste if unavailable)
- 1 cup Dry white wine (like Vinho Verde) (extra for deglazing)
- 6 pieces Garlic cloves (smashed and roughly chopped)
- 3 pieces Bay leaves (dried or fresh)
- 1 teaspoon Sweet paprika
- to taste Salt and freshly ground black pepper (be cautious as the pepper paste is salty)
The Seafood and Base
- 2 lbs Littleneck clams (scrubbed and soaked in salt water to remove grit)
- 3 tablespoons Lard or Extra Virgin Olive Oil (lard is traditional for authentic flavor)
- 3 pieces Large potato (peeled and cut into 1/2-inch cubes)
- 2 cups Vegetable oil (for frying the potatoes)
For Garnish
- 1/2 cup Fresh cilantro (finely chopped)
- 1 piece Lemon (cut into wedges)
- 1/4 cup Mixed pickles (Giardiniera) (finely chopped, optional but traditional)
- 1/4 cup Black olives (pitted or whole)
👨🍳 Instructions
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1
In a large glass bowl, combine the pork cubes, Massa de Pimentão, garlic, bay leaves, paprika, and white wine. Season with pepper, cover, and refrigerate for at least 4 hours, though overnight is preferred for the best depth of flavor.
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2
Scrub the clams under cold running water. Place them in a bowl of cold water with a handful of sea salt and let them sit for 30-60 minutes to purge any internal sand. Drain and rinse before cooking.
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3
Heat the vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the cubed potatoes until they are golden brown and crispy. Drain them on paper towels and sprinkle lightly with salt. Set aside.
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4
Remove the pork from the marinade, ensuring you reserve the liquid. Pat the pork cubes dry with paper towels to ensure they sear rather than steam.
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5
In a large heavy-bottomed skillet or a traditional copper cataplana, heat the lard or olive oil over medium-high heat.
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6
Add the pork cubes in batches, being careful not to crowd the pan. Sear the meat until it is deeply browned on all sides, about 8-10 minutes. The pork should be cooked through but still juicy.
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7
Pour the reserved marinade liquid into the pan with the pork. Use a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom of the pan.
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8
Add the cleaned clams to the pan. Cover with a tight-fitting lid and cook for 5-7 minutes, or until all the clams have opened wide.
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9
Discard any clams that have not opened after 8 minutes.
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10
Gently fold the fried potato cubes into the pan so they can soak up just a bit of the savory sauce without losing their crunch.
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11
Remove the pan from the heat. Sprinkle the chopped cilantro and black olives over the top. Stir gently to distribute the herbs.
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12
Transfer the mixture to a large serving platter. Serve immediately with lemon wedges on the side for squeezing over the dish.
💡 Chef's Tips
Always use a dry white wine with high acidity to cut through the richness of the pork and lard. Massa de Pimentão is quite salty, so taste your sauce before adding any extra salt during the cooking process. If you can't find Portuguese pepper paste, blend roasted red peppers with salt, garlic, and a touch of lemon juice. For the best texture, ensure the pork is patted completely dry before searing; moisture is the enemy of a good crust. Don't skip the cilantro; while some prefer parsley, cilantro is the authentic herb that provides the necessary brightness.
🍽️ Serving Suggestions
Serve with crusty Portuguese 'pão' or a rustic sourdough to soak up every drop of the garlic-wine sauce. Pair with a chilled glass of Vinho Verde or a crisp Albariño to complement the seafood. A simple side salad of sliced tomatoes and onions with oregano provides a refreshing contrast. For a traditional Alentejo experience, serve the dish directly in a copper cataplana. Finish the meal with a classic Pastel de Nata and a strong espresso.