CraigC
Guru
This is from the same Food & Wine magazine as the Mayan recipe. I'm going to try it soon as well. This simple braise is a mainstay along the coast of Portugal. With clams from the sea and pork from the nearby mountains, it speaks to the landscape, and diet, of Portugal itself. Its garlicky broth pairs well with crusty bread and dry Portuguese wine.
Ingredients
2 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
2 3/4 teaspoons kosher salt, divided
3/4 teaspoon black pepper, divided
6 garlic cloves, divided
1 cup dry white wine
2 bay leaves
1 tablespoon Pimentón de la Vera dulce (Spanish sweet or hot paprika)
1 tablespoon extra-virgin olive oil, divided
1 medium-size (9-ounce) yellow onion, thinly sliced
1 (28-ounce) can whole peeled tomatoes, drained and crushed by hand
1/2 teaspoon crushed red pepper
2 cups chicken stock or lower-sodium chicken broth, divided
2 pounds baby Yukon Gold potatoes, halved
2 pounds Manila clams or cockles, scrubbed
Chopped fresh cilantro, for garnish
Lemon wedges and crusty bread, for serving
Directions
1) Season pork all over with 1 1/4 teaspoons salt and 1/2 teaspoon black pepper, and place in a large ziplock plastic bag. Smash 3 garlic cloves, and add to bag with wine, bay leaves, and Pimentón. Seal and refrigerate 8 hours or overnight.
2) Preheat oven to 350°F. Remove pork from marinade, and pat dry. Remove and discard garlic and bay leaves; reserve remaining marinade. Heat 1 1/2 teaspoons oil in a large Dutch oven over medium-high. Add half of pork, and cook, stirring once or twice, until lightly browned, about 5 minutes. Transfer pork to a plate. Repeat with remaining half of pork. Chop remaining 3 garlic cloves, and add to Dutch oven with onion and remaining 1 1/2 teaspoons oil; cook, stirring often, until golden, about 6 minutes. Stir in crushed tomatoes, red pepper, and reserved marinade.
3) Chopped fresh cilantro, for garnish. Lemon wedges and crusty bread, for serving.
Ingredients
2 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
2 3/4 teaspoons kosher salt, divided
3/4 teaspoon black pepper, divided
6 garlic cloves, divided
1 cup dry white wine
2 bay leaves
1 tablespoon Pimentón de la Vera dulce (Spanish sweet or hot paprika)
1 tablespoon extra-virgin olive oil, divided
1 medium-size (9-ounce) yellow onion, thinly sliced
1 (28-ounce) can whole peeled tomatoes, drained and crushed by hand
1/2 teaspoon crushed red pepper
2 cups chicken stock or lower-sodium chicken broth, divided
2 pounds baby Yukon Gold potatoes, halved
2 pounds Manila clams or cockles, scrubbed
Chopped fresh cilantro, for garnish
Lemon wedges and crusty bread, for serving
Directions
1) Season pork all over with 1 1/4 teaspoons salt and 1/2 teaspoon black pepper, and place in a large ziplock plastic bag. Smash 3 garlic cloves, and add to bag with wine, bay leaves, and Pimentón. Seal and refrigerate 8 hours or overnight.
2) Preheat oven to 350°F. Remove pork from marinade, and pat dry. Remove and discard garlic and bay leaves; reserve remaining marinade. Heat 1 1/2 teaspoons oil in a large Dutch oven over medium-high. Add half of pork, and cook, stirring once or twice, until lightly browned, about 5 minutes. Transfer pork to a plate. Repeat with remaining half of pork. Chop remaining 3 garlic cloves, and add to Dutch oven with onion and remaining 1 1/2 teaspoons oil; cook, stirring often, until golden, about 6 minutes. Stir in crushed tomatoes, red pepper, and reserved marinade.
3) Chopped fresh cilantro, for garnish. Lemon wedges and crusty bread, for serving.