pork and clams -a delicious portugese dish

How To Make pork and clams -a delicious portugese dish

• 1

  I wrote all the ingredients down here. I don't like how they make you list each one separately. Here it is. Marinade for Pork 1 tsp paprika 1 tsp ground cumin 3 cloves of garlic, chopped 2-3 yellow onions 1 bay leaf 1 cup dry white wine a splash of olive oil 1 pork tenderloin or pork butt, cut into 1-inch cubes Cataplana 1/4 cup extra virgin olive oil or to taste 1 clove of garlic, chopped Pinch of ground cumin 1 cup beef stock 1/4 cup Moroccan olives Handful of little neck clams, scrubbed and rinsed Salt and freshly ground black pepper Dash of Worcestershire sauce 1 tbsp Dijon mustard 1 tbsp butter Handful fresh coriander, or other fresh herbs, chopped. May use Pickled vegetables, garnish, optional 1 large Yukon gold potato, cubed, deep-fried Marinade for Pork Combine paprika, cumin, garlic, bay leaf, white wine and olive in a bowl. Add pork tenderloin toss to combine. Cover with plastic wrap and put in the refrigerator. Let marinate overnight Cataplana Add olive oil to Dutch oven or heavy bottomed pot over medium high heat. Strain the pork, reserving white wine marinade to add later. Sauté/Fry pork until golden brown, about 2 to 3 minutes. Add garlic, onion and cumin, sauté until soft, about 1 minute.
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  2

  Transfer pork to a plate and set aside. Add white wine marinade to the Dutch oven, over high heat. Bring to a boil, then lower heat and let reduce for 5 to 10 minutes. Add beef stock. (I always use my own home made beef stock, when I cook a soup. I strain it and save some for later for my recipes, it makes the food so much better) Bring to a boil and then reduce to a simmer, let simmer for about 5 minutes.
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  3

  Add olives, Dijon, Worcestershire sauce. Season with salt and pepper to taste. Add clams. Cook covered until clams start to open, about 2 to 3 minutes. Swirl in butter. Garnish with chopped cilantro. Fresh parsley and chives. Serve with the fried potatoes and if you like, pickled vegetables. I served the clams with slices of bread toasted with shallot butter and parsley, to soak up the super delicious, spicy sauce.
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