You don’t need expensive gear to make fine dining at home

This isn’t your average Carne de Porco à Alentejana… I’ve taken Portugal’s most iconic pork and clams dish and completely reinvented it as a fine dining mille-feuille. Layers of crispy garlic–Parmesan–paprika potatoes, glazed pork slices, silky clam cream, and a homemade garlic aioli come together in a dish that looks French but tastes pure Alentejo.
If you love Portuguese food, traditional recipes with a twist, or want to learn how to cook restaurant-style at home, this video is packed with tips: how to make crispy potato mille-feuille, how to glaze pork with a marinade reduction, how to make a clam cream sauce, and even how to whip up a quick garlic aioli with egg and apple cider vinegar.
This Mille-Folhas de Carne de Porco à Alentejana is rich, crispy, briny, garlicky, and absolutely unforgettable — a dish that takes the heart of Alentejo and puts it on a fine-dining plate.

Ingredients ( for 2 )

Pork
• 400g pork shoulder, thinly sliced (freeze, then slice as it defrosts)
• 3 tbsp lard
• 3 bay leaves
• 1 tbsp smoked paprika
• 1 tbsp garlic paste
• 5 garlic cloves, minced
• 1 tsp brown sugar
• 200ml white wine
• 1 tbsp fish sauce
• 2 tbsp gochujang paste
• Salt
Crispy Potato Layers
• 500g potatoes
• 3 tbsp clarified butter
• 1 tsp garlic paste
• 1 tsp smoked paprika
• 2 tbsp finely grated Parmesan
• 2 tsp cornstarch
• Salt, to taste
Clam Cream
• 500g fresh clams
• 1 tbsp olive oil
• 2 garlic cloves
• Lemon juice
• 20–30g cold butter
Garlic Aioli
• 1 whole egg
• 1 garlic clove
• Pinch of salt
• 1 tsp water
• 1 tsp apple cider vinegar
• 200-250ml avocado oil
• squeeze of lemon