Recipe by John Pacheco
"An original Portuguese recipe with pork and clams."
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1 1/2 cups
dry white wine
2 1/2 teaspoons
garlic, peeled and cut in half
pork loin, cut into 1 inch cubes
olive oil, divided
onions, peeled and thinly sliced
finely chopped garlic
tomatoes - peeled, seeded and chopped
crushed red pepper flakes
clams in shell, scrubbed
chopped fresh parsley
I had this fantastic dish at a local Portuguese restaurant then set out on a search to find something close. This recipe comes quite close and was a big hit the three times I served it. I used Vinho Verde for the wine to stay authentic, used 2 teaspoon paprika instead of 1, added a ¼ teaspoon coriander to the marinade to give it a little more depth, and cut the salt back to 2 teaspoons. Clams (littlenecks) will tend to open at different times so remove them from the pan as they open to assure they stay tender. Add them back to the pan for the last minute after adding back the pork.
very tasty but definately didnt need all of that salt. i added some chopped up tomatoes and onions to the marinade that was being reduced as well as a few tablespoons of milk to make it a little creamier it was delish!
I loved this recipe! (My husband was also a big fan.) I used boneless pork chops instead of the pork loin, and served the whole meal over roasted potatoes...which is how we get it at a local restaurant. Fabulous!
This was FABULOUS! I either put a little extra salt, or maybe it was because I used white cooking wine and that may contain salt...I made roasted potatoes and mixed those in at the end so the potatoes countered the salt....but other than that it was DELICIOUS! I marinaded for 2 days straight the pork was TENDER!
I have made this twice now and I loved it both times. Excellent delicate flavor and the pork was melt in your mouth tender. Thanks for a keeper!
Very nice and very much like I was taught by my vavo. The only difference was the addition of the tomatoes. We don't add them to thyis dish. Even without them very very good!
This was a nice change of pace from making my usual pork roast. I didn't used fresh tomatoes, just one can of diced. I used frozen clam meat and a small amount of clam juice. That worked out just fine. The pork was very moist and tender from the marinade. I will make this again. Thanks for the post John!
This was a hit at my wine and cheese party. We had 2 portugese people attending and they said it was the best.
Angela - Canada
* Percent Daily Values are based on a 2,000 calorie diet.
Portuguese Pork Alentejana
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 107
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