The combination of pork and clams is a signature dish of Alentejo, and the kitchen at the Pousada dos Lóios, in the unspoiled provincial walled capital of Évora, makes a particularly memorable version. The pigs of the province dine on acorns, making the pork especially sweet, and the salty clams provide a nice contrast to the rich meat. Massa de pimentão (a paste of roasted red peppers, garlic, and olive oil) diluted with wine is sometimes used in place of the marinade presented here. Serve this popular dish with fried potatoes cubes. Sometimes a squeeze of lemon is added at the table.—Joyce Goldstein
1 2-pound boneless pork shoulder or butt, cut into 1-inch cubes
1 cup dry white wine, or as needed
3 tablespoons sweet paprika
1 bay leaf
2 whole cloves
5 cloves garlic, chopped
4 tablespoons lard or olive oil
2 yellow onions, chopped
4 tomatoes, peeled, seeded, and diced
2 pounds small clams such as Manila, well scrubbed
3 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh flat-leaf parsley
1. Place the pork in a nonaluminum container and add the 1 cup wine, paprika, bay leaf, cloves, and 3 of the garlic cloves. Toss well to mix evenly, cover, and refrigerate overnight. The next day, drain the pork, reserving the marinade. Pat the meat dry.
2. In a large frying pan over medium heat, melt 2 tablespoons of the lard or warm 2 tablespoons of the olive oil. Working in batches, brown the pork cubes on all sides until golden brown, about 5 minutes. Using a slotted spoon, transfer to a plate.
3. In a large saucepan over medium heat, melt the remaining 2 tablespoons lard or warm the remaining 2 tablespoons oil. Add the onions and saute until soft, 8-10 minutes. Add the remaining 2 cloves garlic and the tomatoes and cook, stirring occasionally until the tomatoes are soft, about 5 minutes. Add the browned pork to the onion mixture along with the reserved marinade, cover, reduce the heat to low, and cook until the pork is tender, about 1 hour. Check from time to time and add more wine if the pork threatens to scorch.
4. Add the clams, discarding any that are open or have broken shells, cover, raise the heat to high, and cook until the clams open, about 5 minutes. (Discard any clams that failed to open.)
5. Transfer the pork and clams to a warmed serving dish and sprinkle with the cilantro and parsley. Serve immediately.
Recipe © 2000 Time Life Books. All rights reserved.