|
| |
Pork And Clams
(Cataplana)
|
|
|
| What You Need: |
|
|
|
2 pounds boneless pork butt, cut into 1-inch cubes
1½ 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.
|
|
|
|
|
|
|
|
