📝 About This Recipe
A crowning jewel of Portuguese gastronomy, this dish is a masterful marriage of land and sea originating from the Alentejo region. Tender cubes of pork are marinated in a rich 'massa de pimentão' (red pepper paste) and garlic, then pan-seared and simmered with fresh clams and golden fried potatoes. It is a vibrant, aromatic symphony of flavors that captures the sun-drenched essence of the Portuguese coast.
🥗 Ingredients
The Pork and Marinade
- 2 lbs Pork shoulder or loin (cut into 1-inch cubes)
- 1.5 cups Dry white wine (preferably a Portuguese Vinho Verde or crisp Sauvignon Blanc)
- 3 tablespoons Massa de Pimentão (Red Bell Pepper Paste) (store-bought or homemade)
- 6 pieces Garlic cloves (thinly sliced)
- 2 pieces Bay leaves (dried or fresh)
- 1 teaspoon Sweet paprika (adds depth and color)
- to taste Salt and Black Pepper (be cautious with salt as the paste and clams are salty)
The Potatoes and Clams
- 3 large Yukon Gold potatoes (peeled and cut into 1-inch cubes)
- 2 lbs Littleneck or Manila clams (scrubbed and soaked in salt water to purge sand)
- 2 tablespoons Lard or Olive oil (for searing the pork)
- 2 cups Vegetable oil (for frying the potatoes)
For Garnish and Finish
- 1/2 cup Fresh cilantro (roughly 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, white wine, massa de pimentão, sliced garlic, bay leaves, paprika, and black pepper. Stir well to coat. Cover and refrigerate for at least 4 hours, though overnight is highly recommended for the best flavor penetration.
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2
Remove the pork from the refrigerator 30 minutes before cooking. Drain the pork, reserving the marinade liquid for later use.
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3
Heat the vegetable oil in a deep pan or fryer to 350°F (175°C). Pat the potato cubes dry with paper towels to prevent splashing.
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4
Fry the potato cubes in batches until they are golden brown and crispy on the outside but tender inside. Drain on a paper-towel-lined plate and sprinkle lightly with salt.
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5
In a large, heavy-bottomed skillet or traditional clay pot, heat the lard or olive oil over medium-high heat.
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6
Add the pork cubes to the skillet (do not crowd the pan; work in batches if necessary). Sear the meat until it is beautifully browned on all sides, about 8-10 minutes.
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7
Pour the reserved marinade liquid into the skillet with the pork. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 15 minutes to ensure the pork is tender.
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8
Increase the heat to medium and add the cleaned clams to the skillet. Cover the pan 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 potatoes into the skillet with the pork and clams. Let them sit for 1-2 minutes to soak up some of the flavorful sauce without losing their crunch.
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11
Turn off the heat. Generously sprinkle the chopped cilantro over the dish and scatter the black olives and chopped pickles on top.
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12
Serve immediately in the cooking vessel or a large warm platter, accompanied by lemon wedges for squeezing over the top.
💡 Chef's Tips
Always purge your clams in salted water for at least 30 minutes to ensure no grit ruins your sauce. If you cannot find 'Massa de Pimentão', you can blend roasted red peppers with salt, garlic, and a touch of oil. Don't overcook the pork during the searing phase; the simmering step is what makes it truly tender. The potatoes should be added at the very end to maintain a contrast between the crispy edges and the savory sauce. Use a dry, acidic white wine to balance the richness of the pork and the saltiness of the clams.
🍽️ Serving Suggestions
A chilled glass of Portuguese Vinho Verde or a crisp Alentejo white wine. Thick slices of crusty sourdough or 'Pão de Mafra' to soak up the incredible garlic and wine sauce. A simple side salad of butter lettuce and tomato with a light vinaigrette. For a non-alcoholic pairing, a sparkling lemon water with a sprig of mint works beautifully.