Pork and Clams -A delicious Portugese Dish
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1 tsphungarin paprika, sweet mild or hot
1 tspground cumin
3cloves of garlic chopped
2or 3 yellow onions
1 cwhite wine of your preference
1pork loin or pork butt cut in 1 inch cubes
How to Make Pork and Clams -A delicious Portugese Dish
- I wrote all the ingredients down here. I don't like how they make you list each one separately. Here it is.
Marinade for Pork
1 tsp paprika
1 tsp ground cumin
3 cloves of garlic, chopped
2-3 yellow onions
1 bay leaf
1 cup dry white wine
a splash of olive oil
1 pork tenderloin or pork butt, cut into 1-inch cubes
1/4 cup extra virgin olive oil or to taste
1 clove of garlic, chopped
Pinch of ground cumin
1 cup beef stock
1/4 cup Moroccan olives
Handful of little neck clams, scrubbed and rinsed
Salt and freshly ground black pepper
Dash of Worcestershire sauce
1 tbsp Dijon mustard
1 tbsp butter
Handful fresh coriander, or other fresh herbs, chopped.
May use Pickled vegetables, garnish, optional
1 large Yukon gold potato, cubed, deep-fried
Marinade for Pork
Combine paprika, cumin, garlic, bay leaf, white wine and olive in a bowl. Add pork tenderloin toss to combine. Cover with plastic wrap and put in the refrigerator. Let marinate overnight
Add olive oil to Dutch oven or heavy bottomed pot over medium high heat. Strain the pork, reserving white wine marinade to add later. Sauté/Fry pork until golden brown, about 2 to 3 minutes. Add garlic, onion and cumin, sauté until soft, about 1 minute.
- Transfer pork to a plate and set aside. Add white wine marinade to the Dutch oven, over high heat. Bring to a boil, then lower heat and let reduce for 5 to 10 minutes.
Add beef stock. (I always use my own home made beef stock, when I cook a soup. I strain it and save some for later for my recipes, it makes the food so much better) Bring to a boil and then reduce to a simmer, let simmer for about 5 minutes.
- Add olives, Dijon, Worcestershire sauce. Season with salt and pepper to taste. Add clams. Cook covered until clams start to open, about 2 to 3 minutes.
Swirl in butter. Garnish with chopped cilantro. Fresh parsley and chives. Serve with the fried potatoes and if you like, pickled vegetables.
I served the clams with slices of bread toasted with shallot butter and parsley, to soak up the super delicious, spicy sauce.