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Essential Alvor
Main Course:
Carne de Porco à Portuguesa
Tender cubes of marinated pork are simmered with garlic, paprika, and white wine, then combined with crispy fried potatoes for a comforting and flavorful meal.
Ingredients
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1/2 kg lean pork, cut into cubes
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1 whole head of garlic
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1 tablespoon of sweet paprika (garden-style paprika)
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1 glass of good white wine
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2 bay leaves
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1/2 kg red potatoes
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Salt, to taste
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Pepper, to taste
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Olive oil, to taste
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Fresh parsley, to taste
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Pickles vegetables to taste
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Pitted olives, to taste
Instructions
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If possible, season the meat the day before and leave it in the refrigerator with the grated garlic, paprika, white wine, and bay leaf.
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Wash the potatoes, peel them, and cut them into cubes. Place them in boiling salted water for a short while, then drain and set aside.
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In a pot, heat a generous amount of olive oil and fry the potatoes in batches, making sure the oil doesn’t burn. Drain them and season immediately with salt and pepper; set aside.
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In another pot, sauté a generous drizzle of olive oil with the remaining head of garlic, coarsely chopped, and the bay leaf. As soon as the garlic turns golden, add the meat, keeping the marinade juices aside.
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When the meat begins to brown, deglaze with the reserved white wine and bring it back to a boil. Let it simmer for a while to develop the flavor, then add the fried potatoes just before serving. You can freshen it up with a splash more wine if you like.
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When serving, garnish with chopped pickles, freshly chopped parsley, and a few pitted olives.
Carne de Porco à Alentejana
(Pork and Clams, Alentejo Style)
I've seen this dish served in restaurants and it's a great addition to a really good recipe.
Traditionally, this version adds clams (usually amêijoas) to the pork and potato base near the end of cooking.
If you want to include shellfish, here’s how to modify your recipe:
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Use fresh clams, about 500g (1 lb) for every 500g of pork.
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Before cooking, soak the clams in salted water for at least 1 hour to remove any sand, then rinse well.
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In step 5 (when the meat is simmering and before you add the potatoes):
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Add the drained clams directly to the pot.
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Cover and let them steam for 5–7 minutes, just until they open.
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Discard any that remain closed.
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Then continue with step 6 — add the fried potatoes and garnish with pickles, parsley, and olives.
You can also add a touch of lemon juice or coriander at the end — common regional twists.
