• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 6
    OK

    Portuguese Pork with Clams

    This is Portugal’s national dish. If you haven’t tried it, prepare for a treat. The combination of succulent pork, briny clams and spicy chorizo is to die for. We love to serve it with hash brown potatoes.


    Ingredients
    For the Seasoning Paste
    4
    cloves
    garlic, pureed
    2
    tablespoons
    sweet paprika
    2
    tablespoons
    Olive Oil
    1/2
    teaspoon
    smoked hot paprika
    For the Pork
    2
    pounds
    trimmed boneless pork butt, cut into 1-inch cubes and patted dry
    1
    cup
    dry white wine
    2
    bay leaves
    2
    tablespoons
    extra virgin olive oil or pure lard
    1
    onion, diced
    4
    ounces
    dry-cured chorizo, thinly sliced to 1/4 inch
    1
    14-ounce can diced tomatoes with juice
    *
    salt and freshly ground black pepper
    24
    large clams, scrubbed
    1/4
    cup
    finely chopped fresh parsley
    Directions
    Make the seasoning paste: In a small bowl, stir together garlic, sweet paprika, oil, and smoked paprika.
    Make the pork: Using the tip of a sharp knife, prick pork all over. Using your fingers, rub seasoning paste all over pork. Transfer to a large bowl. Add wine and bay leaves and turn to coat. Cover and refrigerate overnight.
    When you are ready to cook, preheat oven to 325°F (160°C). Remove pork from refrigerator and let stand at room temperature for 30 minutes. Using a slotted spoon, remove pork from marinade, reserving marinade. Pat pork dry with a paper towel and set aside on a plate.
    In Dutch oven, heat oil over medium-high heat. Add pork, in batches, and brown on all sides, about 4 minutes per batch. Transfer to a plate as completed and set aside.
    Reduce heat to medium. Add onion to pan and cook, stirring, until softened, about 3 minutes. Add chorizo and toss well. Add reserved marinade, and tomatoes and juice, and bring to a boil. Boil for 2 minutes. Return pork to pan and season to taste with salt and black pepper. Cover and transfer to preheated oven. Bake until pork is very tender, about 1 hour.
    Add clams to pan, arranging evenly over pork. Cover and bake until clams have opened, about 7 minutes. (The cooking time will depend on the size of the clams.)
    Remove from oven. Discard bay leaves and any clams that have not opened. Garnish with parsley and serve immediately.

    The base number of servings for this recipe is 6
    OK

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