Pork and Clams in Garlic Sauce - Carne de Porco a Alentejana

This marvelous dish is a fantastic combination of ingredients - marinated pork is matched with sweet clams and soft-crisp potatoes, all swimming in a garlicky sauce and crying out for a crusty chunk of bread to join the party.

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Course: Main Course

Cuisine: Portuguese

Prep Time: 15

Cook Time: 1 30

Marinating meat: 1

Total Time: 1 1 45

Servings:

Author: My Hungry Traveler

Equipment

Baking tray
Large pot
Colander

Ingredients

3 lb Boneless pork shoulder or butt, cut into 1-inch cubes
¼ cup Red pepper paste (Massa de Pimento)
1¾ cup Dry white wine
6 tbsp Olive oil
2 Medium onions, coarsely chopped
4 Clove garlic, minced
2 lb Potatoes, preferably Yukon Gold
1 lb Clams
Kosher salt and ground pepper
¼ cup Cilantro chopped leaves (or parsley if desired)

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Instructions

Combine the pork cubes with the red pepper paste in a ziplock bag and massage. Add wine and mix. Seal bag and refrigerate for 24 - 36 hours.
Drain the pork in a colander set over a bowl to collect the liquid. Pat pork cubes dry with paper towels. Thoroughly rinse clams in the colander.
In a large wide-bottomed pot, warm 3 tbsp olive oil over medium-high heat. Add pork to pan in 2 or 3 batches. Brown cubes on all sides, about 5-7 minutes per batch. Add ⅛ cup wine and scrape up bits from bottom between batches. With a slotted spoon, transfer pork cubes to a plate when browned. Lower heat to medium and add onion. When soft after 5 minutes, add garlic and cook for another minute.
Pour reserved marinade into the pot and add pork cubes. Cover and cook 1 to 1½ hour over low heat.
While pork is cooking, preheat oven to 400° (200°C). Mix potato cubes in a bowl with 3 tbsp olive oil. Lightly salt and heavily pepper the potatoes. Put the cubes on a baking tray in one layer. Roast until they turn golden brown, about 45 minutes. Flip them a few times to be sure all sides brown.
When the pork has finished cooking, raise heat to high and stir in clams. Cover and cook 7-10 minutes. Throw away any that haven't opened. Taste broth and season as needed.
To serve, remove half the clams from their shells and return to pot, tossing the empty shells. Divide the potato cubes between bowls, top with the pork, clam, and broth from the pot. Sprinkle chopped cilantro on top. Bring out some good crusty bread for mopping up the sauce and a big bowl for the shells.

Notes

Clams are much easier to work with than they look. Wash them in a colander in the sink. Discard any that seem noticeably heavier than the others, if any. It means they've retained sand.
Don't use low-quality wine in the sauce, you'll notice it. A good rule of thumb is use a wine in a dish that you'd drink with it.
Portuguese Massa de Pimento can be purchased online but is fairly easy to make at home. Make it several days before you plan on using it.

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