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  Added: Nov 07, 2008  •  Visited (849)  •  Print version Print this recipe (42)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Pork And Clams
(Cataplana)
What You Need:
  • 2 pounds boneless pork butt, cut into 1-inch cubes
  • cups dry white wine
  • 2 cloves garlic, peeled and finely chopped
  • Dash of Piri Piri (Try about 2 teaspoons to start; more can be added later to taste. )
  • 1½ teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • 2 bay leaves
  • ¼ cup olive oil
  • 4 teaspoons paprika
  • 2 medium onions, peeled and thinly sliced
  • 2 pounds small clams, in the shell

  • How To Cook:
    1. Place the pork cubes in a large bowl. Mix the wine, garlic, "Piri Piri", 1 teaspoon of the salt, ¼ teaspoon of the pepper, and the bay leaves, and pour the mixture over the meat.

    2. Allow to marinate for 2 hours. Drain the meat well, reserving the marinade.

    3. Heat a heavy frying pan and brown the pork in 2 tablespoons of the olive oil. Place the meat and oil in an 8-quart heavy stove-top casserole and add the reserved marinade and the paprika.

    4. Simmer the meat in the juices, uncovered, until the juices almost evaporate, about 45 minutes. Skim the fat and discard the bay leaves.

    5. Meanwhile, in another deep saucepan, saute the onions in the remaining olive oil until they are tender but not discolored. Add the clams, the remaining ½ teaspoon salt, and the remaining ¼ teaspoon pepper.

    6. Cook over high heat, covered, for 5 minutes, or until the clams open. Add the clams and juice to the pork and heat through.

    To Serve: 5 - 6
    This recipe is also available in:
    Cuisine » Europe » Portugal
    Main Ingredient » Meat & Poultry » Pork
    Main Ingredient » Shellfish » Clams
    Main Ingredient » Condiments » Wine
    Dish » Main Courses

     





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