Zesty Portuguese Pork & Clam Medley
This Week 37 recommendation is a daring surf and turf classic from the Alentejo region, blending tender marinated pork with briny clams. It is a masterclass in flavor contrast, combining citrus, garlic, and paprika for a dinner that is as unexpected as it is delicious.
Ingredients
- Pork shoulder, cut into small cubes600 g
- Fresh clams, scrubbed and cleaned500 g
- Potatoes, cubed and par-boiled400 g
- Sweet paprika2 tbsp
- Garlic cloves, minced4 stk
- Dry white wine150 ml
- Tomato paste1 tbsp
- Fresh cilantro, chopped1 bunch
- Olive oil3 tbsp
- Lemon wedges for serving1 stk
Instructions
In a bowl, mix the pork cubes with paprika, half the garlic, and a splash of the white wine. Let it sit for at least 10 minutes while you prep the other ingredients.
Heat half the olive oil in a large skillet over medium-high heat. Fry the par-boiled potato cubes until they are golden brown and crispy on all sides. Remove and set aside.
In the same skillet, add the remaining oil and sear the marinated pork cubes until browned and cooked through. Stir in the remaining garlic and tomato paste for one minute.
Pour in the rest of the white wine and add the cleaned clams to the skillet. Cover with a lid and cook for about 5 minutes, or until all the clams have opened up.
Fold the crispy potatoes back into the pan to soak up the juices. Garnish generously with fresh cilantro and serve immediately with lemon wedges on the side.
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