Portuguese Pork and Clams

 Ingredients

  • 1 lb boneless pork shoulder cut into 1-inch chunks
  • 2 tbsp red pepper paste
  • 1/2 cup dry white wine
  • Olive oil
  • 1 medium yellow onion, coarsely chopped
  • 1 clove garlic, minced
  • 1 pound Yukon gold potatoes, cut into 1-inch cubes
  • Salt and pepper
  • 1 1/2 pounds clams
  • Small bunch cilantro, chopped

Method

  1. Working in batches, add the pork and olive oil to a medium pot cook until browned on all sides, about 5 - 7 minutes.  Remove from pot
  2. Add the garlic and onion, and cook until soft, about 5 minutes
  3. Return the pork to the pot, add wine and red pepper paste
  4. Simmer on low heat for 2 hours.  Add water as needed 
  5. Preheat oven to 400F
  6. Toss potatoes with olive oil, salt and pepper
  7. Bake until browned, turning once or twice, about 45 minutes
  8. Bring pork to medium high heat and add washed clams
  9. Cook until clams have opened and cooked.  
  10. Place potatoes in plate and top with pork, shelled clams, and broth
  11. Sprinkle cilantro and serve

Notes

  • We use tomato paste instead of red pepper paste
  • Porco Alentejana in portuguese
  • Based on recipe by Leite's Culinaria

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