Recipe by Brian Holley
This is only second in popularity in Portugal to Bacalhau, the national dish. The dish originates from the Alentejo, the garden of Portugal where I was lucky to live for a while. Make the pepper paste and marinate the pork overnight. Cooking is easy.
- 2 lbs boneless pork loin, diced into 1-inch pieces
- 2 garlic cloves, crushed
- 2 tablespoons red pepper paste (see below )
- 1⁄2 pint dry white wine
- 1 bay leaf
- 2 sprigs coriander
- 1 1⁄2 ounces bacon fat
- 1 large onion, finely chopped
- 2 lbs clams, washed and scrubbed. (cockles in England )
for the red pepper paste
- 1 (8 ounce) can red peppers, drained
- 1 tablespoon sea salt
- 2 garlic cloves
- 4 tablespoons olive oil
Directions See How It's Made
- Blitz the peppers with the garlic and salt, pour the oil in slowly and continue blending till all is a smooth paste.
- Put pork in a non metallic bowl. Mix the garlic into the red pepper paste and add the wine,and coriander stir well then pour over the pork.
- Marinate overnight in the fridge.
- Remove the pork from the sauce with a slotted spoon, set the sauce to one side.
- Heat the bacon fat in a pot and fry the pork till browned all over, remove pork from the pot.
- Cook the onion in the bacon fat till just soft, but, not browned.
- Return the pork to the pot, add the reserved marinade, and, bring to a simmer. Cover with a lid and cook gently for 1 hour.
- Add the clams, cover and cook for 10 minutes.
- Remove any clams that do not open.
- Serve with fries or fresh crusty bread.