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.
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