| Prep: 30 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 600 | 35g | 12g | 30g |
| sugars | fibre | protein | salt |
| 3g | 4g | 35g | 1.5g |
Why I Love Portuguese Febras de Porco à Alentejana
Why do I love this recipe for Febras de Porco à Alentejana? There are countless reasons, each more delectable than the last. As someone with Creole roots and a French culinary background, my love for fusion and rich, flavor-packed dishes naturally drew me to this Portuguese gem. A perfect marriage of land and sea, this dish features thinly sliced pork cutlets harmoniously mingling with fresh clams, creating a symphony of flavors that excite the palate.
A Tradition of Flavor
My culinary journey has taken me through many kitchens, but the joy of preparing Febras de Porco à Alentejana consistently stands out. Hailing from the heart of the Alentejo region in Portugal, this recipe encapsulates the essence of Mediterranean cuisine. The pork cutlets absorb the aromatic blend of garlic, white wine, and cumin, while the fresh clams add a unique briny sweetness.
The dish is not unlike a well-crafted Creole gumbo or a classic French cassoulet, both of which also showcase the brilliance of combining various proteins and aromatic herbs. The emphasis on quality ingredients and balanced seasoning makes it universally appealing.
An Homage to Alentejo
Inspired by the beloved Portuguese chef José Avillez, whose modern takes on regional classics are nothing short of inspirational, I’ve found myself continually coming back to recipes like this one. One could easily consider this dish as fitting into a grand meal alongside a fennel and orange salad, or even a rich seafood paella if you’re entertaining guests with a penchant for cultural culinary experiences.
The preparation is an art in itself. Watching the pork cutlets tenderize in their marinade, to the point where the meat is bursting with flavors, feels like foreplay for the senses. Adding clams towards the end of cooking ensures they remain tender and retain their juice, providing a savory burst with every bite.
Top it all off with the fresh cilantro and parsley, and you’ve got a recipe that does more than just nourish – it transports you. The side of crispy fried potatoes provides a delightful contrast in texture, making each forkful a mini-adventure.
With a final spritz of lemon to brighten the dish, Febras de Porco à Alentejana becomes not just a meal, but an experience. One that calls to mind sun-drenched Portuguese afternoons and long, lazy meals shared with family and friends.
I can’t recommend this recipe enough, whether for a weeknight dinner or a special occasion. It’s the kind of dish that leaves everyone at the table smiling, and that’s why it has a special place in my heart and my kitchen.
What You’ll Need
- 2 lbs pork cutlets (thinly sliced)
- 4 cloves garlic (minced)
- 1/4 cup olive oil
- 1/2 cup white wine
- 1/4 cup white vinegar
- 1 tablespoon paprika
- 1 teaspoon cumin
- 2 bay leaves
- 1 lemon (juice only)
- Salt and black pepper to taste
- 12 small clams (cleaned)
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped parsley
- 1/4 cup lard or vegetable shortening
- 1 large onion (sliced)
- 1 tablespoon tomato paste
- 1/2 teaspoon red pepper flakes (optional)
- 6 potatoes (peeled and diced for frying)
- Cooking oil for frying potatoes
- 1 lemon (cut into wedges for serving)
Method
Step One
Mix the pork cutlets with minced garlic, olive oil, white wine, white vinegar, paprika, cumin, bay leaves, lemon juice, salt, and black pepper. Marinate the pork for at least 2 hours or overnight in the refrigerator.
Step Two
Heat lard or vegetable shortening in a large skillet over medium-high heat. Add the marinated pork cutlets and cook until browned on both sides. Remove pork from the skillet and set aside.
Step Three
In the same skillet, add sliced onion and cook until golden and soft. Stir in the tomato paste and red pepper flakes (if using), cooking for another 2 minutes.
Step Four
Return the pork cutlets to the skillet and add the cleaned clams. Cover and cook until the clams open up, about 5-7 minutes.
Step Five
While the pork and clams are cooking, heat cooking oil in a separate pan and fry the diced potatoes until crisp and golden. Drain on paper towels and season with salt.
Step Six
Once the clams have opened, add the chopped cilantro and parsley to the pork and clams mixture. Stir gently to combine all the ingredients.
Step Seven
Serve the Febras de Porco à Alentejana with the fried potatoes and lemon wedges on the side.
