Casa
Martin
Cookbook
Pork with Clams
An odd sounding combination perhaps but this is one of the true Portuguese classics from the Alentejo. Tender juicy pieces of pork (any cut with a bit of fat eg chops, shoulder or belly can be used) are marinated and then cooked with the addition of clams at the last moment a handful of chopped fresh green coriander makes for a truly mouthwatering dish. The Massa de Pimentao (a red pepper paste) can be substituted with 1 tbsp paprika, 1 tsp salt and 1tsp Olive Oil although the paste is readily available, cheap and can be used to marinate chicken too. Traditionally made in a cataplana but any casserole or saucepan with a lid will do just as well. Boiled potatoes and a green salad are all that is needed for a feast.
450g boneless Pork Loin cut into 3cm cubes
2 tsp Massa de Pimentao or see alternative above
200ml White Wine
1 tbsp wine Vinegar
3 cloves Garlic, crushed
1 Bayleaf
1 large sprig Parsley
30g Lard
2 tbsp Olive Oil
1 large Onion, chopped
2 large Red Peppers
1 tsp hot smoked Paprika
500g small Clams, thoroughly washed
Chopped Coriander
Marinate the pork in the massa, garlic, wine, vinegar, bayleaf and ground black pepper for 12-24 hours turning occasionally. Remove the pork from the marinade, pat dry and sauté in a casserole in the oil and lard until browned. Add the onion and pepper and sauté until softened. Add the marinade and simmer, covered, until the pork is tender - about an hour. If there appears to be any chance of the pork catching add a little more wine. Add the clams to the casserole, turn up heat and cook covered until they are all open. Stir in a generous amount of fresh coriander and serve with boiled potatoes and salad.