Pork With Clams-Surf and Turf
By: Ruth
Published: Thursday, December 10, 2009 - 3:45pm

Ingredients




1 teaspoon Paprika
300 ml dry White wine
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
2 tablespoons extra virgin Olive oil
1 Onion, chopped
1 bunch Parsley, chopped
1 tablespoon tomato purée
1 bunch Coriander, chopped
1 pinch black pepper

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.

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.