Porco alentejana

For a pork dish with a difference try Ed Baines's version of a classic Portuguese dish, combining pork with shellfish
By Ed Baines
Porco alentejana
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 25 minutes plus 5 hrs marinating
  • Effort: easy



  • 450 g loin of pork, cut into 2.5cm cubes
  • 450 g leg of pork, cut into 2.5cm cubes
  • 110 g lard
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 1 tsp tomato purée, concentrated or sun-dried tomato, chopped
  • 2 sprigs parsley, chopped
  • 675 g cockles, cleaned

For the marinade

  • 300 ml white wine
  • 3 clove garlic, chopped
  • 1 tsp paprika
  • 1 cloves
  • 1 bay leaves
  • 1 pinches black pepper


1. First marinade the meat. In a large bowl, mix together the cubed pork loin and pork leg, white wine, garlic, paprika, clove, bay leaf, salt and freshly ground pepper. 2. Marinate the pork in the refrigerator for 5 hours. Drain the meat, reserving the marinade. 3. Heat the lard in a casserole dish. Add in the pork and fry gently, stirring now and then, until browned on all sides. 4. Strain the reserved marinade into the casserole dish. Bring to the boil, cover the casserole dish and simmer the pork until the pork is tender and the liquor has been considerably reduced. This should take about 2 hours.5. Heat the olive oil in a separate saucepan. Add in the onion and fry briefly for 1-2 minutes, stirring. Mix in the tomato paste, parsley, salt and freshly ground pepper and simmer for 6-8 minutes. 6. Add the cockles to the tomato paste sauce and simmer until they open (around 2-3 minutes), discarding any which don't open. 7. Pour the cockle mixture over the pork in the casserole dish. Simmer briefly and serve at once.

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