PORK AND CLAMS (AMEIJOAS NA CATAPLANA)
Have been looking for this recipe since we were in Portugal almost 2 years ago. Finaly found it in a book I have had for years. Right under my nose. It was our favourite while in Portugal. A wonderful taste!! (The wine and food of Europe - Marc & Kim Millon)
Provided by Derf2440
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Wash clams thoroughly under running water, and discard any that do not close when tapped, which means they are dead.
- Soak overnight in salt water, to expel sand.
- Heat olive oil in a (cataplanda) cast iron dutch oven.
- Fry onions and garlic until soft and golden.
- Add pork and brown on all sides.
- Add clams and dry white wine.
- Increase heat, and cook briskly, shaking pan until wine has reduced.
- Add tomatoes, coriander or parsley, cayenne pepper,salt, and black pepper.
- Cover tightly and simmer for 30-40 minutes or until pork is tender.
- Traditionaly the"Cataplana" (cast iron dutch oven) is brought to the table for serving.
PORK WITH CLAMS
Provided by Food Network
Categories main-dish
Time P1DT35m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Mix the garlic and salt and crush into a paste. Brush the meat with the paste, then chili sauce, cover and refrigerate for 24 hours.
- Cut the meat into 1 to 2-inch cubes.
- Wash the clams thoroughly in several changes of water. Fry the meat in the lard for 10 minutes, or until brown. Add the clams and cook over a high heat so they open quickly, discard any that do not open.
- Serve at once.
PORK WITH CLAMS (LOMBO DE PORCO COM AMEIJOAS)
This is only second in popularity in Portugal to Bacalhau, the national dish. The dish originates from the Alentejo, the garden of Portugal where I was lucky to live for a while. Make the pepper paste and marinate the pork overnight. Cooking is easy.
Provided by Brian Holley
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Blitz the peppers with the garlic and salt, pour the oil in slowly and continue blending till all is a smooth paste.
- Put pork in a non metallic bowl. Mix the garlic into the red pepper paste and add the wine,and coriander stir well then pour over the pork.
- Marinate overnight in the fridge.
- Remove the pork from the sauce with a slotted spoon, set the sauce to one side.
- Heat the bacon fat in a pot and fry the pork till browned all over, remove pork from the pot.
- Cook the onion in the bacon fat till just soft, but, not browned.
- Return the pork to the pot, add the reserved marinade, and, bring to a simmer. Cover with a lid and cook gently for 1 hour.
- Add the clams, cover and cook for 10 minutes.
- Remove any clams that do not open.
- Serve with fries or fresh crusty bread.
Nutrition Facts : Calories 888.6, Fat 51.7, SaturatedFat 14.5, Cholesterol 229.9, Sodium 1993.1, Carbohydrate 15.8, Fiber 1.8, Sugar 4.7, Protein 75.6
PORTUGUESE PORK (PORCO FRITA á LA PORTUGUESA)
This comes from a friend of mine who lived in the Algarve region of Portugal. I once had this simple meal in a harbor-side restaurant and my friend gave me the recipe. Its been adapted a little quantity wise, to suit my taste. But friends love it.
Provided by PhilH
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut pork into small slices. Add all seasoning ingredients and 3 tbs of the oil to a large, shallow bowl and mix. Add pork and stir. Cover, and leave preferably overnight in fridge. Min 3 hours.
- Add remaining 3 tbs of oil to large skillet and put on high heat. When hot add pork mixture and stir fry until pork is cooked through (5 minutes). Then lower heat and simmer, stirring occasionally for a further 10-15 minutes.
- During this time, blanch the potatoes in boiling water and deep fry. When ready, add potatoes into pork mixture, stir and serve. Its that simple.I serve with fresh lemon wedges on the side to add that tangy extra if desired.
- For a less distinct flavor, lower the garlic and bay leaf quantities evenly.
- Cooking time does not include marinading.
FILLET OF PORK WITH MUSSELS (LOMO DE PORCO COM AMêIJOAS)
Adapted from Dine around the World Cookbook, this recipe features in the Portuguese section and looks interesting. Posted for the ZWT REGION: Portugal.
Provided by kiwidutch
Categories Mussels
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven at 220°C (425°F).
- Brush pork with salt, pepper and the minced garlic. Heat the lard and add the pork fillet and cook for 40 minutes.
- Wash the mussels well. Heat olive oil in a large pot and sauté the onions until golden. Add the tomatoes and pepper, stirring well and cooking until the tomatoes are well cooked and soft.
- Add the wine to the tomato mixture and and simmer for a further 10 minutes.
- Add the mussels and cook for another 10 minutes, covered.
- Once the mussels are open taken them out and remove them from the shells, reserving the sauce in which they were cooked. Add flour to the sauce and stir on low heat to thicken. Add parsley and basil and extra salt to taste.
- Take cooked fillet and cut into slices, top the slices with mussels and sauce and cook in the oven at 240°C (475°F) for a further 10 minutes.
- Delicious served hot with bread.
Nutrition Facts : Calories 853.8, Fat 40.3, SaturatedFat 11.2, Cholesterol 213.8, Sodium 1161, Carbohydrate 29.9, Fiber 3.2, Sugar 7.2, Protein 78.5
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