Main course

Carne de Porco à Alentejana

A dish that pairs marinated pork with golden potatoes and clams in a white-wine, red-pepper-paste, garlic, and cilantro sauce.

What you’ll need

• pork shoulder: 1100 g
• clams: 1000 g
• potatoes: 900 g
• white wine: 300 ml
• red pepper paste: 80 g
• garlic: 20 g
• olive oil: 60 ml
• bay leaves: 2 pcs
• cilantro: 25 g
• fine salt: 6 g
• black pepper: 3 g

How to make it

1. Cut the pork into 3-4 cm cubes. Mix the wine, massa de pimentão, garlic, bay, and pepper, add the pork, cover, and marinate in the refrigerator for 4-8 hours.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.