Braised Cubed Pork and Clams, is well know to be one of many Traditional and Popular dishes of Portuguese Cuisine. The clams are typical from Algarve. While the Pork is from Alentejo, both beautiful regions in South Portugal.
We reinvented this dish by braising the Pork and Clams in a flavourable mixture combined of wine, lemon juice, tomatoes, onions, olive oil and garlic. Traditionally, this dish is served with cubed fried potatoes but we prefer and enjoy this dish with Roasted Potatoes.
What I love about this dish is knowing that by taking the time to make it at home for the 3 of us, we save a tone of money. This Traditional dish, served in a Portuguese Restaurant is expensive, because of the clams and the tenderloin pork. This recipe is intended for 6 servings and it costs no more than $4 per person. In our case we had leftovers for meal prep. It was all worth it!
What side dishes to serve with Braised Cubed Pork and Clams
Braised Cubed Pork and Clams |Porco a Alentejana
A reinvention of a delicious succulent traditional and popular Portuguese dish. Why dine out, when you can enjoy it at home!
- 2 pounds pork tenderloin, boneless and chopped in cubes
- ground pepper, a pinch
- 1/2 squeezed lemon juice
- 1 cup white wine
- 2 bay leaves
- 2 garlic cloves, crushed
- 2 tbsp olive oil
- salt, to taste
- 1 tsp dry parsley
- 2 tbsp olive oil
- 2 garlic cloves, chopped
- 1 medium onion, chopped
- 2 tbsp tomato sauce
- 2 drops piri-piri
- 3 fresh parsley stems
- 3 fresh cilantro stems
- 1 cup boiling water
- 2 pounds white clams
- 1 fresh parsley and cilantro stem, chopped for garnish
- Step 1 In a large zip lock bag or a large bowl, season the cubed pork loin with pepper, squeezed half fresh lemon, white wine, bay leaves, and crushed garlic cloves. Zip the bag securely or cover the bowl with plastic wrap and let it marinade overnight in the fridge.
- Step 2 Reserving the marinade, set aside for later, drain the cubed pork loin. In a wide saucepan, on medium heat, add the olive oil, the cubed pork loin, salt and some dry parsley. with a wooden spoon or spatula, toss them around. Cover with a lid and cook for about 20 minutes.
- Step 3 Meanwhile, chop the onion. After the pork has been cooking for 20 minutes, transfer it and it’s juice into a clean bowl.
- Step 4 In the same saucepan, add olive oil, garlic cloves and chopped onions. Cook until onions are soft and translucent, for about 8 minutes.
- Step 5 Stir in the tomato sauce, reserved marinade, piri-piri, parsley and cilantro stems. Pour in 1 cup of warm water and bring it to a boil.
- Step 6 When it has come to a boil add into the saucepan the cubed pork loin and it’s juice, reduce to medium heat, cover with a lid and continue cooking until the pork is tender, for about 20 minutes.
- Step 7 Meanwhile, scrub and wash the clams. Add the clams into the saucepan, only when the pork in tender. Cover with a lid and let cook until the clams open, for about 10 minutes.
- Step 8 Remove from the heat and discard any unopened clams. Garnish the dish with chopped cilantro and parsley and serve hot.