Pork & Clam Broth Portuguese Style

A local Alentejo region recipe in Portugal.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)
Serves 3-4

Ingredients

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

1
Remove the fat from the pork loin and cut to bitesize pieces.
2
Slice the onion, finely chop the garlic (but not for the marinade) and boil the new potatoes, skin on.
3
Grate the red pepper and garlic and put into a bowl. Add the paprika, pork and oil to marinate for 30 minutes.
4
Heat the oil in a pan and fry the cooked new potatoes until browned, then remove to a plate.
5
In the same pan, add the marinated pork from Step 3 to brown, then remove to a plate.
6
Add onions to the same pan and fry until soft.
7
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.
8
Bring to the boil then turn the heat down to low and simmer until the potatoes absorb the flavours.
9
Put the pork back in to Step 8 and simmer for a while.
10
Add the clams and put the lid on. Heat until the clam shells open. Season with salt & pepper and serve.

Tips & Note

Pork & Clam Broth Portuguese Style

A local Alentejo region recipe in Portugal.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)

Serves 3-4

Ingredients

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

Pork & Clam Broth Portuguese Style

Recipe ID :469 Posted on 05 MAY 2015

Serves 3-4

views 2,636
printed 167

saved 1

A local Alentejo region recipe in Portugal.

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Ingredients

Print Ingredients Email Ingredients
3
1
1 clove
1 tsp
as required
100-200g
6-7
1
1 clove
1 tsp
1/2
60-70ml
as required
as required
as required

Method

1
Remove the fat from the pork loin and cut to bitesize pieces.
2
Slice the onion, finely chop the garlic (but not for the marinade) and boil the new potatoes, skin on.
3
Grate the red pepper and garlic and put into a bowl. Add the paprika, pork and oil to marinate for 30 minutes.
4
Heat the oil in a pan and fry the cooked new potatoes until browned, then remove to a plate.
5
In the same pan, add the marinated pork from Step 3 to brown, then remove to a plate.
6
Add onions to the same pan and fry until soft.
7
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.
8
Bring to the boil then turn the heat down to low and simmer until the potatoes absorb the flavours.
9
Put the pork back in to Step 8 and simmer for a while.
10
Add the clams and put the lid on. Heat until the clam shells open. Season with salt & pepper and serve.
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