Friday, May 16, 2008

Porco com ameijoas a Alentejana (Pork with Clams)

Serves 4.

  • 1 1/2 pounds pork -- 1 inch cubes
  • 1/2 pint dry white wine
  • 2 teaspoons paprika
  • 1 bay leaf
  • 2 clove
  • salt and pepper -- to taste
  • 5 cloves garlic -- crushed
  • 2 ounces margarine
  • 2 onion -- sliced
  • 4 medium tomatoes -- chopped
  • 2 pounds clams
  • 4 tablespoons coriander -- chopped
  • 2 tablespoons parsley -- chopped
  • 1 lemon -- quartered forgarnish
  1. Put cubed pork in a dish and add the wine, paprika, bayleaf, cloves, pepper and salt and the equivalent of 3 of the crushed garlic cloves. Cover and leave, refrigerated, overnight, turning occasionally.
  2. In a large saucepan, heat 1 ounce of margarine, add the onions, the tomatoes and the rest of the garlic and cook gently until the onions are soft. (Add salt and pepper to taste).
  3. Wash the clams ( discarding any that are open) and add them to the onion/tomato mixture. Cover and cook on high heat until all have opened (about 5 minutes), then cook for another minute.
  4. Meanwhile drain the pork, keeping the marinade. Heat the rest of the margarine in a large frying pan, add the pork and brown on all sides over medium heat. Add the marinade and continue to cook until there is very little liquid.
  5. Serve the pork, the clams in their shells and the onion mixture with boiled potatoes, sprinkling everythin with coriander and parsley and garnishing with lemon quarters.

We have successfully substituted cooked ham, cut in 1/2 inch pieces, for the pork. This reduces the marinating time to a few hours and also eliminates the need for browning the meat separately. This eliminates Step 4. The ham can then be added at the end of Step 2. If clams are not available, mussels can be used instead.

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