Portuguese Pork Alentejana Recipe - Allrecipes.com
Portuguese Pork Alentejana Recipe
  • READY IN 7+ hrs

Portuguese Pork Alentejana

Recipe by  

"An original Portuguese recipe with pork and clams."

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
  • PREP

    40 mins
  • COOK

    30 mins

    7 hrs 10 mins


  1. In large bowl, combine wine, paprika, salt and pepper, blend well. Add garlic cloves, bay leaf, and cubed meat, turn meat in marinade to coat pieces. Marinate for 6 hours, turning occasionally.
  2. Drain pork; reserve marinade. Pat cubes completely dry. Discard garlic and bay leaf. Melt 1 teaspoon of oil in large skillet. Add pork cubes, stirring frequently so that the meat colors quickly and evenly. Transfer with slotted spoon to a bowl.
  3. Pour reserved marinade into skillet and bring to a boil over high heat, scraping off any brown particles clinging to the inside of pan. Boil briskly uncovered until marinade is reduced to 1 cup. Pour over pork and set aside.
  4. In 6 to 8 quart pan, heat remaining 2 teaspoons oil; add onion and cook for 5 minutes, stirring frequently until onion is soft but not brown. Add garlic, tomatoes and crushed red pepper. Simmer, stirring constantly for 5 minutes.
  5. Spread the clams, hinged side down, over the tomato sauce; cover the pan tightly and cook over medium to high heat for ten minutes or until clams open. Stir in reserved pork and juices. Simmer for 5 minutes to heat thoroughly. Sprinkle with parsley.
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Reviews More Reviews

Most Helpful Positive Review
Aug 31, 2003

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.

Most Helpful Critical Review
Dec 14, 2010

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!

Aug 31, 2003

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!

Oct 26, 2009

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!

Aug 06, 2009

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!

Sep 22, 2013

This is a great recipe. My family is Portuguese and everyone loved eating this last night. I did chop up some potatoes, seasoned it a little, and roasted it. After the potatoes were roasted I mixed it in with the pork and clams. Delicious :)

Feb 25, 2011

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!

Nov 24, 2003

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


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  • Calories
  • 315 kcal
  • 16%
  • Carbohydrates
  • 11.9 g
  • 4%
  • Cholesterol
  • 74 mg
  • 25%
  • Fat
  • 11.9 g
  • 18%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 28.3 g
  • 57%
  • Sodium
  • 1298 mg
  • 52%

* Percent Daily Values are based on a 2,000 calorie diet.

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