Pork and Clams (Carne De Porco Alentejana)

Introduce

Chef :

Andrea

Pork and Clams (Carne De Porco Alentejana)

This is a traditional dish orginating in the area where I was born. I've been having it for years. I make a good one but Gradma always makes the best...

Ingredient

650 grams

potatoes, peeled and cut in cubes

Cooking instructions

* Step 1

Note: If you can't find pimento paste use 2 teaspoons of paprika. The taste won't be exactly the same but it'll be just as good.

* Step 2

Prepare the pork, in a bowl add the diced pork, pimento paste, garlic cloves, salt and black peper (when using pimento I normally omit as its already really salty). Mix everything together well. Then add the bay leaves and add the wine again mix well. Place in fridge and let it marinade at least 4 hours before, preferably leave it marinating overnight.

* Step 3

In the morning, place the clams in cold salted water. Change the water a number of times during the day. Just before cooking run the clams a few times under running water.

* Step 4

Next fry the potatoes and place on a tray lined with kitchen roll. When fried set aside covered with foil to keep warm.

* Step 5

Drain the pork from the marinade and reserve the marinade for later.

* Step 6

In a large pot heat the olive oil.

* Step 7

Next add the pork and fry for around 5 minutes. Stir every so often.

* Step 8

Add the marinade into the pot and cook for a further 5 minutes.

* Step 9

Add the clams and cook between 5-10 minutes until they are all open. Discard any that are unopened as they are unsafe to eat.

* Step 10

Remove from the heat and add the coriander, pickles and olives. On this occasion I chose not to add pickles or olives as my fiancée doesn't like neither.