@ashleylamego: Carne Porco à Alentejana ✨ (🇵🇹 Pork and Clams) UPDATED 1 -2 pork tenderloins (cubed) 2 tbsp of olive oil + 3 tbsp of olive oil for cooking Salt and pepper for seasoning 2 tbsp of pimento paste (sweet or hot or mixture of both) 1 tsp of tomato paste 1 tsp of garlic powder 1 tsp of smoked paprika 1 tsp of dried parsley 1/2 beer bottle Juice of 1/2 lemon 4 garlic cloves (grated) 2 cups of clams (fresh or frozen) Muffaletta for garnish 5-6 medium potatoes (peeled and cubed) Cut your pork tenderloin into small cubes. Season with olive oil, salt, pepper, garlic powder, smoked paprika, pimento paste, tomato paste, garlic and dried parsley. Store for at least an hour; overnight is best. Peel and cube potatoes and cook until crispy either by deep frying, air frying or baking for a healthier option. Let frozen clams sit in cold water while cooking the rest of the dish. Heat olive oil in a large pan. Add pork meat and on medium- high heat, fry for 2-3 minutes per side. Pour in your beer with any left over marinade and squeeze lemon juice. Let boil for 2-3 minutes; allowing liquid to reduce. Drain claims and add to pan. Cook for another 2 minutes. At this point the potatoes should also be done cooking; add them to the pan and stir to combine the flavours. (I prefer to make mine in the air fryer). Top with fresh parsley and pickled veggies. (i liked to use muffuletta) ENJOY 😊 FYP, Portugal, Portuguese, recipe

Ashley Lamego

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Wednesday 29 July 2026 18:20:11 GMT