Medium3 hours
Where it comes from
This dish is a culinary hallmark of the Alentejo, showcasing the region's love for pork and the influence of its coastal proximity with clams.
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On the Palate
What goes into it
How it's made
- 1
Marinate pork cubes in garlic, white wine, paprika, and bay leaf.
- 2
Sear the marinated pork in olive oil until browned.
- 3
Add clams and a splash of wine, cooking until they open.
- 4
Mix in chopped cilantro and adjust seasoning.
- 5
Serve with fried potatoes.
