Ingredients
-
pork
-
2 pounds pork tenderloin, cut into 1 inch cubes
-
1 large red onion, roughly chopped
-
3 garlic cloves, finely chopped
-
1 tablespoon olive oil (you can also use bacon fat for more flavor)
-
3 bay leaves, crushed
-
2 teaspoon piri piri or red pepper flakes
-
3 tablespoon red pepper paste (you can substitute tomato paste though flavor is a bit different)
-
1 cup dry white wine
-
1 cup water
-
1 teapoon salt, more to taste if necessary
-
few grinds of black pepper
-
clams
-
1 1/2 pounds fresh clams
-
large bowl of salted cold water
-
finish
-
1 handful cilantro/coriander
-
potatoes
-
1 pound white potatoes, peeled and cut into cubes
-
2-4 tablespoons olive oil
-
salt, to taste
Directions
|
1
Done
|
clamsClean the clams by placing them into a large bowl of cold salted water (about 2 tablespoons salt). Leave in water for 30 minutes. |
|
2
Done
|
Drain and if not serving immediately, refrigerate clams for up to two hours. If any clams are not closed, tap the shell, if they do not close then discard the clam. |
|
3
Done
|
porkIn a large heavy bottom sauce pan (Dutch oven) put the olive oil, and then brown the pork over high heat, about 8 minutes. |
|
4
Done
|
Add the onion and garlic, cook for 3-4 minutes stirring continuously. |
|
5
Done
|
Add the bay leaves, piri piri or red chili flakes, red pepper paste, water and wine. Stir together well and simmer for one hour. |
|
6
Done
|
After 40 minutes of pork cooking, start the potatoes (see below) |
|
7
Done
|
final dishAdd the clams to the pork, mix together and cook 8-10 minutes before serving. |
|
8
Done
|
All the clams should open when ready to eat. If any have remained closed after 8-10 minutes, discard any clams that are not open. |
|
9
Done
|
Top with fresh chopped cilantro (coriander) and serve over the potatoes. |
|
10
Done
|
potatoesPlace potatoes in a pot with cold water and 1 teaspoon salt. Bring to a boil. |
|
11
Done
|
Continue to boil for 10 minutes until potatoes are tender but not too soft. Drain. |
|
12
Done
|
In a large saute pan, add 2-3 tablespoons olive oil and heat until slightly sizzling. |
|
13
Done
|
Working in batches, add the potatoes and cook until golden brown. You may need to add more olive oil. |
|
14
Done
|
Remove potatoes onto a plate with paper towel- to help absorb oil. |
|
15
Done
|
Place potatoes on large serving plate with a rim, pour the pork and clams over potatoes and sprinkle with cilantro (coriander). Serve piping hot. |
