Macanese Style Portuguese Grilled Pork (Carne de Porco à Alentejana)
Carne de Porco à Alentejana is a classic Macanese dish that combines Portuguese and Chinese flavors. This dish features tender grilled pork and succulent clams, all brought together with a flavorful sauce. It's a perfect representation of Macanese cuisine, which is a fusion of Chinese and Portuguese cooking traditions.
Ingredients
- 500g pork loin, thinly sliced
- 500g clams, scrubbed and cleaned
- 4 cloves garlic, minced
- 1 onion, finely chopped
- 1 red chili, sliced
- 1 green bell pepper, diced
- 1 tablespoon paprika
- 1/2 cup white wine
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Season the pork slices with salt, pepper, and paprika.
- Heat olive oil in a large pan over medium heat. Add the pork slices and cook until browned on both sides. Remove from the pan and set aside.
- In the same pan, sauté the garlic, onion, and chili until fragrant.
- Add the clams, bell pepper, and white wine. Cover and cook until the clams open.
- Return the pork to the pan and simmer for a few minutes to allow the flavors to meld.
- Sprinkle with fresh cilantro and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large pan Cooking spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Serve the Carne de Porco à Alentejana with crusty bread or over a bed of rice.
Tips & tricks
Make sure to scrub the clams thoroughly to remove any sand or grit before cooking.
Cost
$25