Kitchenelf, this is the recipe I was talking about when mentiooning the cataplana. Of course, it can be cooked in a regular pot. its Portuguese name is lomo de porco con amêjoas.
Serves 6:
2lbs pork fillet, cubed
2 crushed garlic cloves
2 tbsp red pepper paste (recipe follows)
300 ml white wine (not too dry)
1 bay leaf
2 sprigs coriander
salt & pepper
2 thick slices of bacon
1 large onion, finely chopped
2 lbs clams
Put the pork in a bowl. Add the garlic, the red pepper paste and the wine. Add the bay leaf, coriander, salt & pepper. Cover and marinate in refrigerator overnight.
Remove the pork from the marinade keeping the marinade.
Sauté the bacon in a pot. When it starts to brown, add the pork.
remove the meat and fry the onion in the meat fat until tender (but not brown).
Put the meat back in the pot, add the marinade, bring to a boil.
Cover and simmer for an hour.
Add the clams, cover and cook for about 10min until the clams open.
Serve with potatoes or rice or the Portuguese way: potatoes and rice.
Red pepper paste (massa de pimentao)
3 large red peppers
1 TBS sea salt
2 garlic cloves
1 TBS olive oil
ps: don't forget to try one of those lovely Portuguese wines with it.
Serves 6:
2lbs pork fillet, cubed
2 crushed garlic cloves
2 tbsp red pepper paste (recipe follows)
300 ml white wine (not too dry)
1 bay leaf
2 sprigs coriander
salt & pepper
2 thick slices of bacon
1 large onion, finely chopped
2 lbs clams
Put the pork in a bowl. Add the garlic, the red pepper paste and the wine. Add the bay leaf, coriander, salt & pepper. Cover and marinate in refrigerator overnight.
Remove the pork from the marinade keeping the marinade.
Sauté the bacon in a pot. When it starts to brown, add the pork.
remove the meat and fry the onion in the meat fat until tender (but not brown).
Put the meat back in the pot, add the marinade, bring to a boil.
Cover and simmer for an hour.
Add the clams, cover and cook for about 10min until the clams open.
Serve with potatoes or rice or the Portuguese way: potatoes and rice.
Red pepper paste (massa de pimentao)
3 large red peppers
1 TBS sea salt
2 garlic cloves
1 TBS olive oil
- Seed and slice lengthwise (into 4) 3 large red peppers.
Put into oven-proof dish with skin side up. Roast until skin blisters.
Place in glass bowl and cover with plastic wrap for 10 minutes then remove and peel.
Put in blender with other ingredients except oil. Blend add the oil a little at a time.
This will keep forever in the fridge. Also excellent for BBQed meat: rub into the meat several hours before grilling, then grill.
Hope you like it.
ps: don't forget to try one of those lovely Portuguese wines with it.
