In a large bowl, combine the minced garlic, paprika, cumin, bay leaves, white wine, and white vinegar. Add salt and pepper to taste.
Add the pork cubes to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.
Peel the potatoes and cut them into cubes. Roast, Deep fry or shallow fry potatoes and set them aside on kitchen paper to absorb oil.
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Remove the pork from the marinade (reserve the marinade) and pat dry with paper towels. Brown the pork in batches until all sides are seared. This should take about 5-7 minutes per batch.
Once all the pork is browned, return it to the pot along with the reserved marinade. Reduce the heat to medium and let it simmer for about 30 minutes, or until the pork is tender and cooked through.
Add the cleaned clams to the pot, cover, and cook for another 5-10 minutes, or until the clams have opened. Discard any clams that do not open.
Add the fried potato cubes to the pot and stir through gently allowing potatoes to absorb the sauce.
Sprinkle the chopped cilantro over the stew and give it a gentle stir.
Serve hot with lemon wedges on the side for squeezing over the dish.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Carne de Porco à Alentejana is a flavorful and satisfying dish that brings together the rich culinary heritage of Portugal. The combination of tender pork and succulent clams, enhanced by a fragrant marinade, makes this dish a true delight for the senses. Whether you’re looking to impress guests or enjoy a cozy meal at home, this recipe is sure to deliver.