Recipes · Portuguese · Main Courses
Carne de Porco à Alentejana
One serving has 627 kcal and 50 g protein, and at least a fifth of a woman's daily need of cobalamin (503%), selenium (149%), pyridoxine (120%), thiamin (102%), niacin (98%) and phosphorus (89%). Ready in 80 minutes.
- Preparation: 60 min
- Cooking: 20 min
- Makes: 1 serving (426 g)
- Difficulty: Medium
- Diets: Gluten-free, Dairy-free, High protein
- Contains: alcohol, pork, shellfish, sulphite
Ingredients
- 150 g Pork loin, raw
- 100 g Clams, raw
- 8 g Garlic, raw
- 1.5 g Paprika
- 0.3 g Bay leaves
- 30 g Wine, white
- 20 g Olive oil
- 100 g Potatoes, raw
- 5 g Cilantro, fresh
- 10 g Olives, black
- 1 g Salt
- 0.2 g Black pepper
Method
- Cube the pork loin and marinate with the crushed garlic, paprika, bay leaf, white wine, salt and pepper for at least 1 hour, or overnight in the fridge.
- Rinse the clams and discard any that are already open and do not close when tapped.
- Fry the diced potatoes in half the olive oil over medium heat for 10-12 minutes until golden and tender; drain on paper towel and set aside.
- Heat the remaining olive oil in a wide pan and brown the marinated pork over medium-high heat for 5-6 minutes, until cooked through with no pink remaining.
- Add the clams and their marinade to the pan, cover, and cook 4-5 minutes until the clams open; discard any that stay shut.
- Fold in the fried potatoes and olives, scatter with cilantro, and serve hot.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 627 kcal | 30% |
| Carbohydrates | 26.4 g | |
| Water | 307 mL | |
| Fiber | 3.2 g | 11% |
| Protein | 50 g | 104% |
| Tryptophan | 0.57 g | |
| Threonine | 2.2 g | |
| Isoleucine | 2.4 g | |
| Leucine | 4.1 g | |
| Lysine | 4.3 g | |
| Methionine | 1.4 g | |
| Cystine | 0.58 g | |
| Phenylalanine | 2 g | |
| Tyrosine | 1.9 g | |
| Valine | 2.6 g | |
| Histidine | 1.8 g | |
| Fat | 32.8 g | |
| Monounsaturated | 20 g | |
| Polyunsaturated | 3.9 g | |
| Docosahexaenoic Acid (DHA) | 0.06 g | |
| Eicosapentaenoic Acid (EPA) | 0.04 g | |
| Omega-6 | 3.4 g | |
| Saturated | 6.9 g | |
| Trans-Fats | 0.11 g | |
| Cholesterol | 131 mg | |
| Calcium | 98.1 mg | 10% |
| Copper | 0.32 mg | 36% |
| Iron | 4.7 mg | 26% |
| Magnesium | 91.1 mg | 29% |
| Manganese | 0.52 mg | 29% |
| Phosphorus | 620 mg | 89% |
| Potassium | 1,149 mg | 24% |
| Selenium | 82.1 µg | 149% |
| Sodium | 1,147 mg | |
| Zinc | 3.4 mg | 42% |
| Thiamin (vitamin B1) | 1.1 mg | 102% |
| Riboflavin (vitamin B2) | 0.39 mg | 35% |
| Niacin (vitamin B3) | 13.7 mg | 98% |
| Pantothenic acid (vitamin B5) | 1.7 mg | 33% |
| Pyridoxine (vitamin B6) | 1.6 mg | 120% |
| Folate (vitamin B9) | 24.9 µg | 6% |
| Cobalamin (vitamin B12) | 12.1 µg | 503% |
| Choline | 169 mg | 40% |
| Vitamin A | 148 µg | 21% |
| Vitamin C | 23.8 mg | 32% |
| Vitamin D (D2 + D3) | 28 IU | 5% |
| Vitamin E | 4.5 mg | 30% |
| Vitamin K | 31.7 µg | 35% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
1.7 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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