Pork and Clams Portugese Style
Such an esoteric combination as pork and clams would probably not have occurred to me out of the clear blue sky. But when my friend and sometimes co-author, Susanna Hoffman, visited Portugal one year, she introduced the notion. At first a reluctant disbeliever, I became a convert as we worked up a recipe, somewhat different from the one here, that was eventually published in our Well-Filled Microwave Cookbook. What I love about this dish is that once the pork has been rubbed and marinated with the seasonings, there’s not a lot more prep to do-just add a dollop of tomato paste, stir, and pressure cook for 15 minutes, counting start-up and cool-down time. Add the clams, heat for a wink more, and you’re done. Serve with hunks of olive-oiled, garlicked, and warmed country bread and dinner’s on.
Cooking Methodpan-frying, pressure cooking
Total Timea day or more
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free
Taste and Texturegarlicky, herby, meaty, spiced
- 1 pound boneless country-style pork spareribs, cut into 1½-inch pieces
- 2 large cloves garlic, pressed or minced
- 1 small yellow or white onion, finely chopped
- 1 bay leaf, crumbled
- 1 teaspoon mild paprika
- 1 teaspoon salt
- ¾ cup dry white wine
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 pound Manila clams, rinsed
- 6 very thinly sliced lemon rounds, for garnish
- 12 sprigs fresh cilantro or flat-leaf parsley, for garnish
Combine the pork, garlic, onion, bay leaf, paprika, salt, wine, and 1 tablespoon of the olive oil in a large dish or bowl. Set aside in the refrigerator, covered with plastic wrap, to marinate at least overnight, or up to 2 days. Remove from the refrigerator 1 hour before cooking.
When ready to cook, heat the remaining 1 tablespoon oil in the pressure cooker over medium-high heat until beginning to smoke. Brown the pork for 2 minutes, then add the marinade to the pot. Add the tomato paste and stir to mix. Lock on the lid and bring to pressure over high heat, about 2 minutes. Reduce the heat to medium-high and cook for 8 minutes. Remove from the heat and let sit for 5 minutes to finish cooking.
With the steam vent pointed away from your face, gently release any remaining pressure. Add the clams to the pot, cover without locking on the lid, and cook over high heat for 2 minutes. Discard any clams that haven’t opened by the end of the cooking time. Garnish with the lemon and cilantro and serve.
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2005 Victoria Wise