Georges Rouzeau - 2010-11-04
With its combination of pork and clams, Alentejana Stewed Pork is the emblematic dish of Alentejo!
There are countless dishes in Portugal thath contain pork meat: roast suckling pig (leitão assado) from Mealhada, north of Coimbra, stewed pork, smoked tongue sausages, smoked loin of pork and smoked ham from Chaves and Lamego.
As for stewed pork, Alentejana (carne de porco a Alentejana) is, as its name suggests, the Alentejo recipe. The name, however, doesn’t reveal the marriage of land and sea achieved by the recipe’s combination of pork and clams. The Portuguese turn out to be no less fond of seafood than the French. Something of a surprise, particularly in this vast rural and landlocked region so far from the Atlantic Coast. The clams are braised in white wine and accompanied with pork previously marinated in a red pepper sauce.
If there’s one restaurant that excels in this recipe, it has to be O Fialho, a genuine Évora institution and a safeguard of traditional Alentejo gastronomy for thirty years. From the King of Spain to Tony Blair, famous leaders have come to dine in one of its two ‘old school’ decorated dining rooms, where timeless, authentic local cuisine thrives. This typical recipe was prepared for us by one of the three sons of the founder, Gabriel Fialho.
Travessa das Mascarenhas, 14.
Tel: (+351) 266 70 30 79