Pork & Clam Broth Portuguese S

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Pork loin steak		3
Marinade:
Red pepper		1
Garlic		1 clove
Paprika		1 tsp
Oil		as required
Clams		100-200g
New potatoes		6-7
Onion		1
Garlic		1 clove
Cumin		1 tsp
Tinned tomatoes (chopped)		1/2
White wine		60-70ml
Chicken stock		as required
Salt & pepper		as required
Olive oil		as required

Method

Remove the fat from the pork loin and cut to bitesize pieces.

Slice the onion, finely chop the garlic (but not for the marinade) and boil the new potatoes, skin on.

Grate the red pepper and garlic and put into a bowl. Add the paprika, pork and oil to marinate for 30 minutes.

Heat the oil in a pan and fry the cooked new potatoes until browned, then remove to a plate.

In the same pan, add the marinated pork from Step 3 to brown, then remove to a plate.

Add onions to the same pan and fry until soft.

Add the potatoes back tot he pan and add the cumin, tomatoes, marinade liquid and wine. Pour in the chicken stock to cover the potatoes.

Bring to the boil then turn the heat down to low and simmer until the potatoes absorb the flavours.

Put the pork back in to Step 8 and simmer for a while.

Add the clams and put the lid on. Heat until the clam shells open. Season with salt & pepper and serve.

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