Pork With Clams (Lombo De Porco Com Ameijoas)
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.
- Ready In:
- 1hr 20mins
- 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
- 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.