Porco Preto Carne Alentejana: A Perfect Fusion of Land and Sea
Porco Preto Carne Alentejana is a classic Portuguese dish that combines succulent marinated pork with tender clams, creating a harmonious blend of land and sea flavors. We’ve tried this dish all over Portugal, but this dish originates from the Alentejo region. This region is known for its black Iberian pigs, or “porco preto,” prized for their rich, nutty flavor. The pork is typically marinated in a mixture of white wine, garlic, paprika, pureed red peppers, and bay leaves, infusing it with robust and aromatic notes. The clams, added later in the cooking process, contribute a delicate brininess that complements the hearty pork.
The preparation begins with marinating the pork overnight to ensure maximum flavor penetration. The pork is then seared to develop a deep, caramelized crust, locking in its juices. The marinade is then added in the same pan, forming a flavorful base. Clams are added to the simmering mixture, and the dish is cooked until the clams open, releasing their savory juices into the sauce. A generous splash of white wine adds acidity, balancing the richness of the pork.
Traditionally served with golden, crispy fried potatoes, Carne Alentejana is a satisfying meal that highlights the best of Portuguese cuisine. The dish is often garnished with fresh cilantro, adding a bright, herbaceous touch. Its bold flavors and comforting textures make it a popular choice for family meals and festive occasions, showcasing the rich culinary heritage of Portugal’s Alentejo region.
Porco Preto
Porco Preto, or black Iberian pig, is the cornerstone of this dish and a prized delicacy in Portuguese cuisine. These pigs are raised primarily in the Alentejo region, roaming freely in oak forests and feeding on acorns, which impart a unique nutty flavor to their meat. Known for its marbled texture and rich taste, porco preto is celebrated for its tenderness and juiciness, making it a perfect choice for Carne Alentejana. This premium-quality pork not only elevates the dish but also reflects the deep-rooted traditions and sustainable farming practices of the region.
In the US, the company Campo Grande sells and ships porco preto products. This is where we have the most success finding these proco preto products. If you are not able to find porco preto, heritage pork is a great alternative. Ultimately, any pork loin or pork chop product will work here, but the incredible flavor and texture of proco preto will elevate this dish to its highest potential.
Wine Pairings
Porco Preto Carne Alentejana pairs wonderfully with wines that complement its bold flavors and the unique combination of pork and clams. Here are some excellent wine options:
White Wines
- Vinho Verde: A crisp, slightly effervescent Portuguese white wine that balances the richness of the pork and the brininess of the clams.
- Alvarinho (Albariño): A citrusy and mineral-driven white wine with enough acidity to enhance the seafood elements.
- Arinto: A Portuguese white grape variety known for its vibrant acidity and subtle herbal notes, perfect for the dish’s savory flavors.
Rosé Wines
- Dry Rosé: A Provence-style rosé or a Portuguese rosé can complement the dish’s diverse flavors with its light fruitiness and refreshing character.
Red Wines
- Alentejo Red Wine: A medium-bodied red from the same region as the dish, with soft tannins and earthy undertones that pair beautifully with the pork.
- Pinot Noir: A lighter-bodied red wine with bright red fruit notes that won’t overpower the dish’s delicate clams.
Sparkling Wines
- Portuguese Espumante: A dry sparkling wine that cuts through the richness of the pork while highlighting the briny clams.
These wines enhance the dish’s flavors while celebrating the culinary traditions of Portugal.
Porco Preto Carne Alentejana
Ingredients
- 8 yellow potatoes, cut into ~1/2 inch cubes
- 1 lbs porco preto loin, pork chop, or secreto, cut into 1 inch cubes, see notes for alternatives to porco preto
- 2 lbs cockles or amêijoa branca, little neck clams work as well (24 clams = 2 lbs)
- 2 tbsp red bell pepper paste or puree
- 1 tbsp tomato paste
- 2 bay leaf
- 4 garlic cloves, minced
- ½ cup cilantro – chopped
- ½ cup pickled vegetables, giardiniera
- 1 cup dry white wine, Vinho verde, alvarinho, or sauvignon blanc
- extra virgin olive oil, as needed
- sunflower or canola oil, used for the potatoes
- 1 red bell pepper, small dice – this is optional or can replace Red bell pepper paste if you do not have this
Instructions
Marinating the Pork
- The night before or in the morning of the day of cooking cut up the pork, garlic, and red bell pepper if using.
- In a glass or non-reactive plastic container combine the wine, garlic, paprika, pepper paste, tomato paste, 1-2 tbsp olive oil, bay leaf, salt and white peppercorns. Stir to combine, then add the pork cubes.
- Cover and let marinate in the fridge.
Time to cook! Rinse the clams and place in a cold, salted bowl of water for at least 30 minutes.
Cooking the potatoes
- Cut the potatoes into 1/2 inch cubes (~2cm).
- Place in a bowl and toss with the sunflower or canola oil until well coated.
- Heat the over to 435F or 225C using a convection roast setting. The airflow will help us get more crispy potatoes. Alternatively, you can use an air fryer or oil fryer. If using these methods use a similar cooking time as french fries.
- Cover a baking sheet with parchment paper or aluminum foil. This is for easier clean up. If you do not have these supplies just use the baking sheet.
- Spread the potatoes out on the baking sheet.
- Once the oven is at temperature place the potatoes in the oven and bake for 40 minutes.
- At 40 minutes check the potatoes for doneness and crispiness. They may need to be tossed and cooked longer. If they are not as crispy as desired try using the broiler for 5 or 10 minutes at least 6 inches away from the potatoes. We are looking for a nice light brown crust, with a soft interior.
- Once complete set aside until the pork and clams are finished.
Cooking the pork and clams
- While the potatoes cook prepare the pork and clams.
- Use a slotted spoon and remove the pork from the marinade and place on a plate or bowl.
- Heat a medium sized pot over medium high heat.
- Once hot add the pork cubes and brown the sides. 3-4 minutes on each side. You may want to do this in batches so as to not overcrowd the pot.
- Once all of the pork has been browned add the marinade and bring to a simmer.
- Simmer the meat for 25 minutes.
- Afterwards add the cockles or clams and cover with a lid. Increase the heat for a light boil. Cover with a lid and cook until the clams open, 5-10 minutes.
- Once the clams are done (open) turn off the heat.
Prepping the plate
- In a shallow bowl, start by placing a layer of potatoes. Then scoop meat, clams, and broth from the pot into the bowl. Top with the chopped cilantro and pickled vegetables.