Carne de porco à alentejana

Carne de Porco à Alentejana (Pork with clams) is one of the most traditional and popular pork dishes of Portuguese cuisine. It is a combination of pork and clams, with potatoes and coriander.[1] Usually, about 800 g of pork are marinated for some time in white wine, paprika, red pepper paste, chopped garlic, coriander, bay leaf, and salt and white pepper. Cumin is often added in northern Portugal as well.[2] It is then fried until golden brown, when clams are added and cooked.[2] Traditionally, this dish is served with cubed potato fries or baked potatoes.

Carne de Porco à Alentejana

Its origin is uncertain, the name would appear to be from Alentejo, but this is speculated by some, who give its roots to the Algarve. The reason behind it its the clams, who are much more popular in seaside towns rather than places far from the ocean, like the majority of Alentejo who only has one sizeable fishing port, Sines, and small fishing villages on the coast, and has a mainly meat-based cuisine.[3]

See alsoEdit

ReferencesEdit

  1. ^ Robinson, A. (2015). Alentejo:. Bradt Travel Guides Alentejo. Bradt Travel Guides. p. 48. ISBN 978-1-84162-568-3. Retrieved February 19, 2018.
  2. ^ a b Ortins, A.P. (2015). Authentic Portuguese Cooking: More Than 185 Classic Mediterranean-Style Recipes of the Azores, Madeira and Continental Portugal. Page Street Publishing. pp. 31–33. ISBN 978-1-62414-195-9. Retrieved February 19, 2018.
  3. ^ "História e origem da Carne de Porco à Alentejana". clubevinhosportugueses.pt. Retrieved 27 December 2020.