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Portuguese Braised Pork with Clams

Portuguese Braised Pork with Clams

By Courtney HillApril 7, 2020

  • Makes
    6 servings
  • Cook Time
    1½ hours
  • Slow Cook Time
    5½ to 6½ hours
  • Active time plus cooling
    30 minutes active
  • Rating

This recipe is an Instant Pot take on traditional Portuguese carne de porco à alentejana, or braised pork with steamed clams. It may seem like an unusual pairing, but the mild pork combined with briny clams, garlic, wine and olive oil is a winning combination. Massa de pimentão, a red pepper paste, traditionally is used to season the dish; we approximated its flavor by adding jarred roasted red peppers and sweet paprika. The clams and cilantro are added at the end of cooking. Scrub the clams and prep the cilantro while the pork cooks. The classic accompaniment for this dish is crisp fried potatoes, but roasted potatoes or warm crusty bread are excellent, too. We also like hot sauce on the side.

Tip

Don’t use clams that are larger than 2 inches across. They are too large to cook through with the pot’s residual heat.

Ingredients
  • 2

    pounds boneless pork shoulder, trimmed and cut into 1½-inch chunks

  • 1

    cup roasted red peppers, patted dry and thinly sliced

  • ½

    cup dry white wine

  • 6

    medium garlic cloves, chopped

  • 4

    teaspoons sweet paprika

  • 3

    bay leaves

  • 2

    tablespoons extra-virgin olive oil, plus more to serve

  • Kosher salt and ground black pepper

  • 2

    pounds hard-shell clams (about 1½ inches diameter), such as Littleneck, scrubbed

  • 2

    cups lightly packed fresh cilantro, roughly chopped

  • Lemon wedges, to serve

Step 1

To a 6-quart Instant Pot, add the pork, roasted peppers, wine, garlic, paprika, bay, oil, 1 teaspoon each salt and pepper, and ¼ cup water. Stir to combine, then distribute in an even layer.

Step 2

Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 25 minutes.

When pressure-cooking is complete, allow the pressure to reduce naturally for 15 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Select More/High Sauté and bring the pork mixture to a simmer. Add the clams and stir, breaking the pork into slightly smaller pieces. Cook, stirring often, until the clams just begin to open, 2 to 5 minutes.

Press Cancel to turn off the pot. Re-cover without locking the lid in place and let stand until the clams are fully opened, 5 to 7 minutes.

Remove and discard any that do not open. Stir in the cilantro, then taste and season with salt and pepper. Serve drizzled with additional oil and with lemon wedges on the side.