Step 1 of 6
Carne de porco à alentejana
Mix the pork with the wine, garlic, pepper paste, paprika, bay leaves and salt. Cover and marinate in the fridge for at least 4 hours, ideally overnight.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Carne de porco à alentejana take?
13 hr 45 min all in — 30 min prep, 1 hr 15 min cook, 12 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 5 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Shellfish. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Dairy-free, Gluten-free, Nut-free.
8 more questionsFewer questions
What does it cost to cook?
Treat yourself — about $28+ USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Mixing bowl, Dutch oven, Frying pan, Spider or strainer, Chef's knife.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
What can I use instead?
Clams → Cockles or small mussels. Cockles are closest. Mussels open the same way but make a sweeter, stronger sauce.
What should I watch for?
Discard any clam that will not close before cooking or will not open after. They are dead and unsafe. Keep the oil no more than a third of the way up the pan; wet potatoes make it foam up and spit.
Any tips from this recipe?
Massa de pimentão comes in jars in Portuguese shops. Turkish red pepper paste is close; use the mild one. Do not add more salt before the clams go in. They bring their own.
Can I prepare this ahead?
Mix the pork with the wine, garlic, pepper paste, paprika, bay leaves and salt. Cover and marinate in the fridge for at least 4 hours, ideally overnight.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.