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Portuguese Pork Alentejana

Rated as 4.62 out of 5 Stars

"An original Portuguese recipe with pork and clams."
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Ingredients

7 h 10 m servings 315
Original recipe yields 6 servings (4 to 6 servings)

Directions

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  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.

Nutrition Facts


Per Serving: 315 calories; 11.9 11.9 28.3 74 1298 Full nutrition

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Reviews

Read all reviews 12
  1. 13 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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 litt...

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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...

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 re...

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 po...

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 m...

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 hit at my wine and cheese party. We had 2 portugese people attending and they said it was the best. Angela - Canada

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 ...

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 litt...