Pork from Alentejo

For this recipe, you will need:


Medium Mortar Casserole  

Medium Mortar

Ø 22 Cm Roast Pork Pot

Ø 28 Cm Casserole


1 Kg of pork's meat

1 Kg of clams

6 garlic cloves

2 spoons of red pepper

4 laurel leaves

1 glass of white wine

Olive oil

Coarse salt

4 spoons of fresh minced coriander


In a mortar, crush the garlic with the salt, the laurel, a bit of olive oil and the red pepper.

Wrap the meat in that mixture and leave for approximately 1 hour. Add white wine and leave for another hour.

Remove the meat from the mixture and save it.

Sauté the meat over medium fire and once it is golden, add the previous saved mixture.

Add the clams well drained and half the coriander. Close the Cataplana and wait for the clams to open.

Serve with the rest of the coriander powdered on top.