Carne de Porco à Alentejana (Pork & Clams)

Method

1. 1
   • pork tenderloin 700 g
   • piri piri sauce 2 tbsp
   • garlic 4
   • smoked paprika 1 tbsp
   • bay leaf 1
   • white wine 2 dl
   • salt to taste
   • black pepper to taste

   Marinate the pork cubes — Combine the pork cubes with the garlic, smoked paprika, piri piri sauce, bay leaf, half the white wine, salt and pepper in a bowl. Cover and marinate in the fridge for at least 2 hours, or overnight for best flavor.

   ⏱30 min
2. 2
   • potato 500 g
   • vegetable oil 1 l

   Fry the potato cubes — Heat the vegetable oil in a deep pan to 175°C and fry the potato cubes for 6-8 minutes until golden and crisp. Drain on paper towels and set aside.

   ⏱10 min
3. 3
   • pork tenderloin 700 g
   • olive oil 3 tbsp

   Sear the pork in batches — Heat the olive oil in a wide pan over high heat. Remove the pork from the marinade, pat dry, and sear in batches for 3-4 minutes per batch until browned all over. Set aside.

   ⏱8 min
4. 4
   • pork tenderloin 700 g
   • clams 500 g
   • white wine 2 dl

   Cook the pork and clams — Return all the pork to the pan, pour in the remaining wine and reserved marinade juices, and cook for 3-4 minutes. Add the clams, cover, and cook for 4-5 minutes until they open, discarding any that stay closed.

   ⏱8 min
5. 5
   • potato 500 g
   • lemon 1
   • fresh cilantro 3 tbsp

   Stir in the crispy potatoes — Stir in the fried potatoes and lemon juice, scatter with cilantro, and serve immediately while the potatoes are still crisp.