Pork With Clams-Surf and Turf

Ingredients

1 teaspoon Paprika
3 cloves Garlic, chopped
750 grams boned pork loin, (or boneless chops), cut into 2.5 cm dice
750 grams clams, small
30 grams lard
1 Onion, chopped
1 bunch Parsley, chopped
1 tablespoon tomato purée
1 bunch Coriander, chopped

Preparation

1
Mix the paprika with the wine, half the garlic and a pinch of salt and pepper. Pour the mixture over the pork and marinate for at least 1 hour (about 4-5 hours is best). I did it overnight!
2
Scrub the clams well, rinse in several changes of water, and discard any that remain open when tapped sharply on a work surface. Keep cool until needed.
3
Take the meat out of the marinade and pat dry on kitchen paper. Reserve the marinade. Heat the lard and oil in a frying pan and brown the pork, in two batches. Remove from the pan and set aside.
4
Reduce the heat and add the onion, the remaining garlic and the parsley to the pan and cook gently until tender.
5
Return the pork to the pan along with the marinade and tomato puree. Bring to a simmer, then reduce the heat, cover and cook gently for about 1 hour, until the pork is very tender, checking occasionally. If necessary, add a little more wine or water. By the time the pork is done, the sauce should be reduced by about half.
6
Raise the heat and add the clams with half the coriander. Cover tightly and shake over a high heat for 2-3 minutes, until the clams have opened. Discard any that stay closed.
7
Take the pan off the heat, taste and adjust the seasoning. Serve immediately, scattered with remaining coriander.

Tools

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About

had some pork loin steaks in my fridge and hadn't a clue as to what to do with them-I'm not a great Pork fan.

I remembered one of my Portuguese favourites-Pork with Clams.
Not having cooked it before, I came across Sophie Grigson's recipe and decided to give it a go. One minor hiccup-No clams. So I used some frozen mussels to give it that seafoody flavour.

Yield:

5

Added:

Thursday, December 10, 2009 - 3:45pm

Creator:

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