Carne de Porco à Alentejana

Dish information

Carne de Porco à Alentejana is a quintessential dish from the Alentejo region of Portugal, showcasing a brilliant and harmonious marriage of land and sea – pork and clams. This seemingly unusual combination is a testament to Portuguese culinary creativity, particularly in coastal areas where ingredients from both realms were readily available. The dish's origins are thought to be linked to the discovery of the availability of clams in the Alentejo region and the subsequent culinary challenge of incorporating them with the region's staple, pork. The pork is typically cubed, marinated, and then stewed until tender, often with garlic, white wine, and paprika, giving it a rich, savory base. Towards the end of the cooking process, fresh clams are added, and they steam open in the flavorful pork sauce, absorbing its essence while imparting their briny sweetness. The whole dish is heavily seasoned with fresh cilantro, which provides a bright, herbaceous counterpoint to the richness of the pork and the sea-kissed clams. This dish is a prime example of how Portuguese cuisine blends diverse ingredients to create complex and deeply satisfying flavors. It's often served with cubes of fried bread or traditional Portuguese potatoes, soaking up the delicious sauce. Carne de Porco à Alentejana represents the culinary ingenuity and resourcefulness that defines Portuguese cooking.

Timeline

• 1600-12-25

  Early inland Portuguese culinary traditions favored pork dishes.

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  1700s

  The Alentejo region began to explore and integrate seafood with its traditional pork recipes.

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  1850s

  Carne de Porco à Alentejana gained popularity and became recognized as a regional specialty.

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  1930

  Featured in Portuguese gastronomic guides as a must-try dish from Alentejo.

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  2017

  Began appearing more frequently on international Portuguese restaurant menus.