Quick Weeknights · Portuguese
Porco à Alentejana
This Portuguese surf and turf pairs marinated pork with clams. The wine sauce ties the distinct flavors together into one cohesive dish.
Why This Works
The salty, briny clam juice perfectly balances the fat of the seared pork.
The Upgrade
Add a few cubes of fried potatoes to the pan at the very end to soak up the sauce.
Chef's Secret
Michelin TechniqueDon't skimp on the marinade time—pork shoulder needs the acidity of the wine to tenderize and absorb the smoky paprika.
Ingredients
Total time including resting: 45 min
Directions
Marinate pork in wine, garlic, paprika, and bay leaf for at least 30 minutes for flavor penetration.
30 minHeat olive oil in a heavy-bottomed skillet over high heat.
2 minRemove pork from marinade, pat dry, and sear in batches until browned on all sides.
8 minPour in the reserved marinade and simmer until the liquid reduces by half.
5 minAdd clams to the pan, cover, and steam until they open completely.
5 minDiscard any clams that do not open during the steaming process.
Sprinkle generously with fresh cilantro before serving to add brightness.
1 minWine Pairing
Encruzado
White Wine
The BottleQuinta dos Carvalhais Encruzado
This complex Portuguese white has the body to support the pork and the salinity to highlight the clams. It acts as the perfect binding agent for the surf and turf.
Nutrition per Serving
410
calories
45g
protein
8g
carbs
18g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Roasted Potatoes
Crispy roasted potatoes absorb the flavorful wine and clam sauce perfectly.
Ingredients
Directions
Preheat your oven to 450°F and place a heavy baking sheet inside to preheat.
Toss the potato cubes thoroughly with olive oil, salt, and pepper in a mixing bowl.
Carefully remove the hot baking sheet from the oven and spread the potatoes in a single layer.
Scatter the smashed garlic and rosemary sprig over the potatoes.
Roast for 20 minutes, flipping once halfway through, until the edges are deep golden brown and crisp.
Remove the garlic and rosemary before serving alongside the Porco à Alentejana.
Side Dish
Shaved Fennel Salad
A light salad of shaved fennel and citrus segments brightens the savory surf-and-turf profile.
Ingredients
Directions
Using a mandoline, shave the fennel bulbs into ice water for 5 minutes to ensure maximum crispness.
Drain the fennel thoroughly and pat dry with a clean kitchen towel.
Whisk the olive oil, lemon juice, sea salt, and black pepper in a small bowl to create the vinaigrette.
Combine the shaved fennel and orange segments in a chilled mixing bowl.
Toss gently with the vinaigrette to coat evenly.
Plate immediately, garnishing generously with the reserved fennel fronds.
Member Reviews
How did it turn out?
Rate this recipe
Really enjoyed this. I'd add a touch more acid next time, but very solid.
Loved the short ingredient list. Everything was already in my pantry.