CARNE DE PORCO À ALENTEJANA
Cut 800 gr of lean pork into cubes, season with 6 garlic cloves, 3 soup spoons of bell pepper, 150 ml of white wine, pepper and bay leaves, and let marinate for a few hours, or overnight.
Cut the potatoes into the cubes and fry them. Meanwhile, melt 30 gr of lard and 30 gr of margarine or olive oil in a large frying pan. Add the meat, and let it fry until looking golden.
Drizzle with a few spoons of the marinade and cook 10 minutes. Add 1 kg of clams previously well washed, and cook until they are open. Add the fried potatoes and coriander and mix well. Garnish with black olives.
Where to eat
This recipe was created in Algarve, using pork meat from Alentejo hence the name. It is popular popular all over the country with slight variations. In some restaurants they add pickles, which totally subverts the taste, which often leads me to ask in advance not to use them.
I have eaten in dozens of places, and I indicated only the best experiences:
Charcutaria, in Lisbon (by far… the best)
O Pote, in Lisbon
Marisol, in Foz do Arelho