Portuguese Pork and Clams Recipe

Ingredients
<br>- 1 cup white wine
<br>- 3 cloves garlic, chopped
<br>- 1 teaspoon dried oregano
<br>- 1 teaspoon salt
<br>- ½ teaspoon ground black pepper
<br>- 2  bay leaves
<br>- ½ teaspoon ground cumin
<br>- 1 pound boneless pork loin, cubed
<br>- 1 tablespoon olive oil
<br>- 1  onion, sliced
<br>- 1 pound cooked and diced potatoes
<br>- 1 (15 ounce) can cannellini beans
<br>- 1 pinch ground cayenne pepper
<br>- 18  clams
<br>- 3 tablespoons chopped fresh parsley, for garnish
<br><p></p>Directions
<br>step 1: To Marinate: Combine the wine, garlic, oregano, salt, pepper, bay leaves, and cumin in a nonporous glass dish or bowl. Mix together. Add pork and toss to coat. Cover dish or bowl and refrigerate to marinate for 2 to 3 hours.
<br>step 2: Heat oil in a large skillet over medium heat. Add onion and saute until soft. Remove pork from dish or bowl (reserving marinade) and add to skillet; brown quickly, then add potato cubes, reserved marinade, beans, cayenne pepper and clams or mussels. Cook until open, about 7 minutes. Garnish with parsley and serve hot.
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Ingredients
- 1 cup white wine
- 3 cloves garlic, chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 bay leaves
- ½ teaspoon ground cumin
- 1 pound boneless pork loin, cubed
- 1 tablespoon olive oil
- 1 onion, sliced
- 1 pound cooked and diced potatoes
- 1 (15 ounce) can cannellini beans
- 1 pinch ground cayenne pepper
- 18 clams
- 3 tablespoons chopped fresh parsley, for garnish

Directions
step 1: To Marinate: Combine the wine, garlic, oregano, salt, pepper, bay leaves, and cumin in a nonporous glass dish or bowl. Mix together. Add pork and toss to coat. Cover dish or bowl and refrigerate to marinate for 2 to 3 hours.
step 2: Heat oil in a large skillet over medium heat. Add onion and saute until soft. Remove pork from dish or bowl (reserving marinade) and add to skillet; brown quickly, then add potato cubes, reserved marinade, beans, cayenne pepper and clams or mussels. Cook until open, about 7 minutes. Garnish with parsley and serve hot.

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