Pork Cooked in Alentejo's way

Hoje para Jantar


  • 800 clams (grs of)
  • 750 pork (grs of)
  • 3 tablespoons chili (sweet)
  • 3 cloves garlic
  • 15 deciliters white wine
  • 2 tablespoons lard
  • 2 tablespoons oil (or margarine)
  • potatoes (for frying)
  • salt
  • pepper
  • 2 bay leaves
  • pickles (to taste)


  1. Place the clams in a large bowl with water and salt.
  2. Let them stay for a few hours and change the water to throw out the sand that will be releasing.
  3. Cut the pork into cubes and season with garlic, paprika, salt, pepper, bay leaf and wine.
  4. Leave to marinate by eve or with enough time in advance.
  5. Peel the potatoes, cut them into cubes and fry them.
  6. Meanwhile, heat a frying pan on the stove and add the lard and margarine or olive oil.
  7. Add the meat and fry over low heat.
  8. Stir until its golden, then pour the marinade.
  9. Add the clams and cook for 10 minutes.
  10. Add the chips and garnish with pickles.
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