Pork with clams a alentejana

Recipe from: 13 May 2010

Ingredients 14
Servings 10
Time 25 mins

Ingredients

  • 1
    kg
    pork shoulder, trimmed of excess fat and cut into 3 cm cubes
  • 1
    kg
    small clams, still in their shells but already well purged
  • 4
    cloves
    garlic, peeled, finely chopped
  • 1
    onion, peeled and chopped
  • 200
    ml
    good fruity white wine
  • 1
    lemon, zest and juice
  • 1
    Tbs
    sweet paprika
  • 1/2
    tsp
    allspice
  • 3
    fresh bayleaves
  • 800
    g
    potatoes, peeled and cubed
  • 1
    handful
    chopped coriander
  • Salt and freshly ground pepper to taste
  • 500
    ml
    water
  • 5
    Tbs
    olive oil
 

Method

1.5 hours
 
Boil the potatoes for about 5 minutes on high heat, remove, rinse, dry and set aside.

Heat the oil in a large, heavy bottomed, wide pan and sauté pork over high heat until golden and crisp on both sides to add flavour to the meat.

This will take some time.

Add onions and garlic and sauté until the aroma is noticeable, add salt, allspice, paprika and pepper and then the wine.

Allow it to boil for a few seconds in order to thicken the sauce somewhat.

Add the water, put on the lid and simmer over low heat for about 1 ¼ hours, turning the meat over and checking regularly.

Should the need arise, add some more water but remember that there must be enough slightly thickened sauce in the pot.

Finally add the clams, the zest and the lemon juice, put on the lid, turn up the heat and cook vigorously for about 10 minutes until the clams have all opened up.

Discard all closed clams.

Check and correct seasoning, stir in the coriander and set aside to rest.

During this period, fry the potatoes in enough olive oil until they are crisp, sprinkle with Malden salt and serve immediately with a red from Quinta do Carmo.
 

Read more on: bake  |  pork
 

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