| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
Portuguese |
Main dish, Pork & ham, Seafood |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Pork — 1 inch cubes |
| 1/2 |
pt |
Dry white wine |
| 2 |
ts |
Paprika |
| 1 |
|
Bay leaf |
| 2 |
|
Clove |
|
|
Salt and pepper — to taste |
| 5 |
|
Cloves garlic — crushed |
| 2 |
oz |
Margarine |
| 2 |
|
Onion — sliced |
| 4 |
md |
Tomatoes — chopped |
| 2 |
lb |
Clams |
| 4 |
tb |
Coriander — chopped |
| 2 |
tb |
Parsley — chopped |
| 1 |
|
Lemon — quartered |
|
|
Forgarnish |
INSTRUCTIONS
Step 1:Put cubed pork in a dish and add the wine, paprika, bayleaf, cloves,
pepper and salt and the equivalent of 3 of the crushed garlic cloves.
Cover and leave, refrigerated, overnight, turning occasionally.
Step 2:In a large saucepan, heat 1 ounce of margarine, add the onions, the
tomatoes and the rest of the garlic and cook gently until the onions are
soft. (Add salt and pepper to taste).
Step 3:Wash the clams( discarding any that are open) and add them to the
onion/tomato mixture. Cover and cook on high heat until all have opened
(about 5 minutes), then cook for another minute.
Step 4:Meanwhile drain the pork, keeping the marinade. Heat the rest of the
margarine in a large frying pan, add the pork and brown on all sides over
medium heat. Add the marinade and continue to cook until there is very
little liquid.
Step 5:Serve the pork, the clams in their shells and the onion mixture with
boiled potatoes, sprinkling everythin with coriander and parsley and
garnishing with lemon quarters.
Posted to EAT-L Digest - 25 Jun 96
Date: Wed, 26 Jun 1996 19:19:53 -0800
From: Howard Mann <howard.mann@DEEPCOVE.BC.CA>
Recipe By : Bourne. U. : Portuguese Cookery
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