Jul 09 2026
Restaurants›Fernandes Steak House II›Carne De Porco À "alentejana" Recipe

Carne De Porco À "alentejana" Recipe

Inspired by Fernandes Steak House II
Time40m
Serves4

Sauteed Pork Cubes w/ Clams, Potatoes and Pickles in a Wine, Cilantro and Spanish Sauce

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Ingredients

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Pork and Clams

Vegetables

Sauce

Method

Preparation

  1. 1

    Prepare the Ingredients

    Cut the pork shoulder into 1-inch cubes and season with salt and black pepper. Rinse the clams under cold water to remove any sand or grit. Peel and dice the potatoes into small cubes. Chop the onion and garlic finely. Roughly chop the cilantro and pickles.

Cooking

  1. 2

    Cook the Pork

    In a large skillet, heat the olive oil over medium-high heat. Add the seasoned pork cubes and sauté until browned on all sides, about 5-7 minutes.

  2. 3

    Add Vegetables

    Add the chopped onion and garlic to the skillet. Sauté for an additional 3-4 minutes until the onion becomes translucent.

  3. 4

    Deglaze with Wine

    Pour in the white wine and scrape the bottom of the skillet to release any browned bits. Add the paprika and mix well.

  4. 5

    Incorporate Potatoes and Clams

    Add the diced potatoes to the skillet and stir to combine. Cover and let cook for about 10 minutes, until the potatoes start to soften. After 10 minutes, add the clams and cover again. Cook for another 5-7 minutes until the clams open.

  5. 6

    Finish with Pickles and Cilantro

    Once the clams have opened, stir in the chopped pickles and cilantro. Adjust seasoning with more salt and black pepper if needed. Remove from heat.

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