Sunday, June 27, 2010

Portuguese Pork And Clams

We eat here a lot and one or other of us always orders the pork and clams. This is my home-made attempt at it and it's not bad but not quite as good as theirs. But they are from Portugal and I am from Derby, so what can you expect?

Serves 4
500g pork fillet, diced
1 smallish glass of rose or white wine
2 garlic cloves, halved
2 tsp smoked paprika
2 tbsp olive oil
1 onion, finely chopped
4 garlic cloves, finely chopped
500g live clams
large bunch of parsley, chopped

In a large non-reactive bowl, mix together the pork, wine, halved garlic cloves and paprika. Mix well together, cover and chill for 2 - 8 hours. Drain the pork, keeping the marinating liquid, and pat dry with kitchen paper.

Heat the oil in a saute pan and cook the pork over a high heat until nicely browned and cooked through. Remove with slotted spoon. Add the onion and chopped garlic to the pan and cook for a few minutes until softened.

Return the pork to the pan, add the marinade (ditch the halved garlic cloves) and bring to a simmer. Scatter over the clams, cover and cook for a few minutes until all the shells have opened, Stir through the parsley and serve swiftly.

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