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Carne de porco alentejana - pork fillet alentejo style (portugal)

Carne de Porco à Alentejana is one of the most traditional and popular pork dishes of Portuguese cuisine. It is typical from the Alentejo region where paprika or red pepper's paste are used frequently as a condiment. This recipe calls for marinating yhe pork with paprika, garlic, coriander leaves and white wine, and clams are added at the very end of the cooking. It seems strange to mix pork and clams but it's really very good. The wine that best pairs with this dish is a full body red wine with a rich bouquet like a Pinot Noir especially from California. Obviously the best would be an Alentejo wine, like the "Montes Claros" from Adega Cooperativa de Borba, both the 2005 and 2006 are especiallly good.


Portuguese pork alentejana

This wonderful dish is a medley of meat and vegetable flavors.


The hirshon portugeuse clam and pork stew – carne de porco à alentejana

The Hirshon Portugeuse Clam And Pork Stew - Carne de Porco à Alentejana


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