A Dish That Found Us Far from Home
Some dishes are born from tradition. Others become tradition. For my family, Carne de Porco à Alentejana is the latter. Though my dad never tasted this dish growing up in the Azores, it quickly became one of his favorites after moving to Canada. It’s the kind of meal that brings everyone together—forks clinking, stories flowing, and hearts full. For my dad, it’s not a taste of his childhood, but rather a delicious discovery that became part of his story.
What Is Carne de Porco à Alentejana?
Carne de Porco à Alentejana is a beloved Portuguese dish that brings together two of the country’s culinary treasures: marinated pork and fresh clams. Though it hails from the Alentejo region, some say it was first created in the Algarve, where clams are plentiful. The name pays homage to Alentejo’s prized pork, and the dish itself is a beautiful blend of land and sea—seasoned with garlic, paprika, white wine, and bay leaves, then finished with crispy fried potatoes and fresh herbs.
Why It Matters: A Newfound Classic
My dad grew up in the Azores, where this dish wasn’t part of the local cuisine. But after immigrating to Canada, he discovered Carne de Porco à Alentejana at a Portuguese restaurant—and it was love at first bite. From that moment on, it became a staple at many family gatherings.
He’d often reminisce about his island roots while eagerly watching the pork sizzle in the pan or checking on the clams with the care of someone who had come to cherish this dish deeply. It wasn’t a taste of his past, but it became a symbol of his present—a way to connect with his heritage and share it with us in a new way.
Easy Carne de Porco à Alentejana Recipe
This simplified version keeps the heart of the dish intact while making it approachable for home cooks everywhere.
Ingredients
– 1.5 lbs (700g) pork shoulder or loin, cut into 1-inch cubes
– 2 tbsp sweet paprika
– 4 garlic cloves, minced
– 1 bay leaf
– 1 cup dry white wine
– 2 tbsp olive oil
– 1 tbsp white vinegar
– Salt and black pepper to taste
– 1 lb (450g) fresh clams, scrubbed clean
– 3 medium potatoes, peeled and cubed
– Fresh cilantro or parsley for garnish
– Lemon wedges (optional)
Instructions
1. Marinate the Pork (Overnight or 4+ hours):
Combine pork, paprika, garlic, bay leaf, white wine, vinegar, salt, and pepper in a bowl. Cover and refrigerate.
2. Cook the Potatoes:
– Heat oil in a skillet or deep fryer.
– Fry potatoes until golden and crispy.
– Drain on paper towels and set aside.
3. Cook the Pork:
– Remove pork from marinade (save the liquid).
– Heat 2 tbsp olive oil in a large pan over medium-high heat.
– Brown pork on all sides (8–10 minutes).
– Add marinade and simmer for 10 minutes.
4. Add the Clams:
– Add clams, cover, and cook until they open (5–7 minutes).
– Discard any unopened clams.
5. Assemble and Serve:
– Add fried potatoes to the pan and gently mix.
– Garnish with cilantro or parsley.
– Serve hot with lemon wedges and crusty bread.
A New Tradition, Rooted in Love
Carne de Porco à Alentejana may not have been part of my dad’s childhood in the Azores, but it’s become a cherished part of his family’s story here in Canada. It’s a reminder that food doesn’t just connect us to where we’ve been—it also helps us build new memories in the places we call home.
As we welcome 2026, let’s celebrate the dishes that bring us together, whether they’re passed down through generations or discovered along the way. And if you’re lucky enough to share this meal with someone you love – know that you’re not just cooking dinner; you’re creating a legacy.
Until next time…Happy Parenting!
~ Momma Braga
