Porco à alentejana: pork and clams

Alentejo, Portugal

The most striking combination in Portuguese cooking — cubed pork, marinated in a massa de pimentão (sweet red pepper paste), sautéed until caramelised, then combined with purged clams steamed open in the same pan, finished with lemon and cilantro. The combination of pork and shellfish seems counterintuitive until you eat it, whereupon it seems inevitable. The dish comes from the Alentejo, Portugal's interior cork-oak plain. The pork was local; the clams came in by cart from the Setúbal peninsula. The massa de pimentão — red peppers fermented in salt and olive oil — is the critical flavour element that distinguishes this from any other pork-and-clam combination.

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