Portuguese Pork And Clams Recipe
Portuguese Pork And Clams made with this recipe looks nice in addition to tasting great! It is most popularly enjoyed as a Side Dish. In my view, if one calls oneself a good cook, one must have a personal recipe of Portuguese Pork And Clams, just like I do.
Ingredients
6 cups dry white wine
3 tablespoons plus 1 teaspoon Hungarian sweet paprika
Freshly ground black pepper and salt to taste
6 medium cloves garlic, minced 6 small bay leaves
6 pounds lean boneless pork, cut in 1/2 inch cubes
1/2 cup vegetable oil 6 onions, sliced
4 ripe tomatoes, seeded and chopped
6 large cloves garlic, pressed
2 2 inch dried red chiles, seeds removed and broken up
1 tablespoon ground cumin
48 small clams and mussels, soaked and scrubbed
2/3 cup minced fresh coriander 1/2 cup fresh chopped parsley
2 lemons, cut in 16 wedges
Directions
Combine wine, paprika, salt, pepper, 6 cloves minced garlic, bay leaves and mix well.
Add pork and marinate in the mixture for 8 hours or overnight.
Mix occasionally.
Drain pork and reserve marinade, discarding bay leaves.
Heat oil in large skillet.
Saute onions and pork over high heat in oil until onions are soft and pork browns.
Add tomatoes, remaining garlic, chiles, cumin and reserved marinade.
Cover and simmer until pork is tender, about 1 hour.
This portion of the recipe may be prepared ahead and reheated.
To serve, heat pork, steam clams and mussels, about 8 minutes, until shells open. (Discard any shells that do not open.)
Spoon pork into serving dish; arrange clams and mussels on top.
Sprinkle with coriander and parsley and decorate with lemon wedges.
NOTE TO COOK: Cook pork at home and carry to party in cooking pot.
Scrub clams and mussels and carry to party in separate cooking pot.
Chop coriander and parsley and cut lemons into wedges.
Carry to party in separate plastic bags.
At serving time, reheat pork, steam clams and mussels and finish dish.
Add pork and marinate in the mixture for 8 hours or overnight.
Mix occasionally.
Drain pork and reserve marinade, discarding bay leaves.
Heat oil in large skillet.
Saute onions and pork over high heat in oil until onions are soft and pork browns.
Add tomatoes, remaining garlic, chiles, cumin and reserved marinade.
Cover and simmer until pork is tender, about 1 hour.
This portion of the recipe may be prepared ahead and reheated.
To serve, heat pork, steam clams and mussels, about 8 minutes, until shells open. (Discard any shells that do not open.)
Spoon pork into serving dish; arrange clams and mussels on top.
Sprinkle with coriander and parsley and decorate with lemon wedges.
NOTE TO COOK: Cook pork at home and carry to party in cooking pot.
Scrub clams and mussels and carry to party in separate cooking pot.
Chop coriander and parsley and cut lemons into wedges.
Carry to party in separate plastic bags.
At serving time, reheat pork, steam clams and mussels and finish dish.
