Carne de Porco à Alentejana
Pork with clams, a traditional Portuguese dish.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Casa do Benfica - Loures
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Carne de Porco à Alentejana is a unique and iconic Portuguese dish, originating from the Alentejo region. Its unusual combination of pork and clams reflects the historical interplay between land and sea in the region. Historically, the Alentejo was known for its pork production, while the nearby coastal areas provided access to fresh seafood. The dish is believed to have emerged as a creative solution to utilizing both resources, defying the conventional wisdom of mixing meat and seafood.
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Carne de Porco à Alentejana is more than just a meal; it's a symbol of Portuguese culinary ingenuity and a representation of the Alentejo region's unique identity. It's often served during celebrations and family gatherings, reflecting the importance of food in Portuguese culture.
Regional Pride
The dish is a source of pride for the Alentejo region, showcasing its distinctive culinary traditions and agricultural products. It's often promoted as a regional specialty in restaurants throughout Portugal.
Family Gatherings
Carne de Porco à Alentejana is a popular choice for family meals, particularly on special occasions. Its hearty nature and flavorful profile make it a crowd-pleaser.
Culinary Innovation
The dish exemplifies Portuguese culinary creativity, demonstrating a willingness to experiment with unconventional flavor combinations and ingredients.
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Carne de Porco à Alentejana presents a complex and harmonious blend of savory pork, briny clams, and aromatic spices. The dish balances richness with acidity and marine freshness.
The pork, typically marinated in a mixture of white wine, garlic, paprika (pimentão), bay leaf, and sometimes coriander, delivers a savory and slightly spicy base. The clams introduce a salty and briny element, creating a distinctive oceanic counterpoint to the pork. Lemon juice or white wine vinegar adds a touch of acidity that cuts through the richness. The dish is often finished with fried potato cubes, which add texture and absorb the delicious sauce. The subtle sweetness of paprika and the earthiness of garlic complement the overall flavor profile.
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Pork Quality
Use high-quality pork, preferably from the shoulder or loin, with some fat for flavor. Marinating the pork overnight will enhance its tenderness and flavor.
Clam Selection
Choose fresh, live clams. Vongole or Manila clams are excellent choices. Soak the clams in salted water for at least 20 minutes to remove any sand.
Paprika Matters
Use authentic Portuguese paprika (pimentão) for the most authentic flavor. Both sweet and smoked paprika can be used, depending on your preference.
Don't Overcook the Clams
Add the clams towards the end of the cooking process, and cook only until they open. Overcooked clams will be tough and rubbery.
Potato Perfection
Fry the potato cubes until golden brown and crispy. Season them generously with salt and pepper.
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