Carne de Porco à Alentejana is a beloved traditional Portuguese dish that combines tender pork and fresh clams, creating a unique and flavorful combination.

This dish originates from the Alentejo region of Portugal, known for its rich culinary heritage. The blend of land and sea ingredients reflects the region's diverse landscape and cultural influences.

To prepare Carne de Porco à Alentejana, start by marinating the pork in garlic and white wine, allowing the flavors to meld together. Then, cook the marinated pork with clams and potatoes until everything is tender and infused with the savory broth.

While the traditional recipe is cherished, some variations include adding bell peppers or using different types of potatoes to suit personal preferences. The dish's versatility allows for creative adaptations while maintaining its authentic essence.

In Portugal, Carne de Porco à Alentejana is typically served hot, garnished with fresh coriander. It's often enjoyed with crusty bread to soak up the delicious sauce, making every bite a delightful experience.

From a nutritional perspective, this dish offers a balanced meal with protein from the pork and clams, carbohydrates from the potatoes, and healthy fats from the olive oil. However, those with shellfish allergies should avoid it. For the best experience, ensure that the clams are fresh and properly cleaned before cooking.