This traditional Portugal dish combines marinated pieces of pork with clams and a lightly spicy, wine-infused sauce. Though the name of this classic might imply it originated in Alentejo, it is believed that it initially appeared in the Algarve region, but was given its current name because of the highly-prized black pigs that are most commonly reared in Alentejo.

The dish is a restaurant staple that is found throughout Portugal. It is usually garnished with fresh cilantro and paired with lemon wedges, pan-fried potatoes, and country-style bread on the side.