Carne Porco à Alentejana

This meal is hands down one of my all-time favorites. Every year for our birthdays, my avó will ask us what we want for dinner. I can't remember a year where I didn't tell her that I wanted Carne Porco à Alentejana.

My siblings and I have always helped out in the kitchen, but I figured that it was about time to actually take note and write it all down.

If you're looking to branch out and try to cook something new, this is perfect! It takes a little bit of prep but overall is super easy. It's also great for both big parties or small get togethers with friends/family (and if you play your cards right, there's almost always leftovers - YUM)!

Here's what you're gonna need...

INGREDIENTS

1 Pork shoulder
50 medium-sized clams
2 lbs of shrimp
Fresh cilantro
1 5lb bag small to medium Russet Potatoes
2-3 onions
3 cloves of fresh garlic
Sea salt (to taste)
Pepper
Crushed red pepper
Extra virgin olive oil
1 tbsp lard
1 bay leaf
1/3 cup water

Marinade (Min. 2 hours - the longer the better)

4 cloves of garlic
Sea salt
Pepper
Paprika
Fresh lemon juice from 3-4 lemons
1/4 cup White cooking wine

RECIPE

Dice up the meat in small cubes and marinade in a big bowl (marinate for a MINIMUM 2 hours - the longer the better)
Put clams in a bowl with cold water and salt, let soak until you are ready to cook
Peel your shrimp and set aside.
Chop up your onions and remaining garlic and set to the side. You can also peel and cut your potatoes at this time and set to the side.
In medium pan, drizzle some olive oil and add a tsp of lard. Fry the meat on high just until it turns a light grey/brown (you don't want to cook it all the way yet). As you cook the meat, transfer to a second dish (DO NOT put a paper towel on the dish, all of the meat and the juices from the meat are going to go into the pot in a little bit...)
Put onions and garlic in a large pot with olive oil, bay leaf and crushed red pepper on medium heat. Mix every few minutes and make sure it doesn't burn. You will cook until the onions are translucent.
Once the onions are ready, you can start transferring your meat over to the pot. You will also transfer all of the juices and the rest of the marinade (waste nothing)!
Once everything is in the pot, stir it up really good, add 1/3 cup of water, cover and let simmer on low-medium heat until the meat is cooked through (but not completely done)
While everything is cooking in the pot, you can start frying the potatoes (you can use air fryer or deep frying option - I recommend if you deep fry to use avocado or refined coconut oil for their healthy high-heat cooking properties). As they finish frying, transfer to a second platter with a paper towel to soak up the excess oil. Set to side until ready tp serve.
While the potatoes are cooking, rinse the clams good (to get rid of the excess salt) and add to the pot with the meat. Let cook on medium heat until the clams open.
Once the clams are open, add the shrimp and cook on medium until the shrimp is completely cooked (orange/pink)
Mix everything together and then turn heat to low. Garnish with cilantro and keep on low until ready to serve.
Serve with potatoes and Enjoy!