This Portuguese pork and clams recipe is a tasty mix of very typical Portuguese ingredients and seasonings that combine perfectly!
This Portuguese pork and clams is very popular in our country. In this recipe you can find some of the most used ingredients in Portuguese cuisine such as pork, coriander, garlic, bay leaf and olive oil.
All ingredients in this recipe go perfectly together! The meat is seasoned in a marinade full of very typical Portuguese flavors, fried in olive oil and mixed with clams and fries cut into cubes. To finish the recipe, sprinkle with chopped coriander, one of the most popular ingredients in our country.
If you are far from our country, I hope the flavors and smells of this Portuguese recipe reach your home.
Here you'll find all the ingredients needed to make this recipe:
Pork - Tender and juicy pieces of pork cut into cubes.
Salt, pepper, sweet red pepper paste, grated garlic, bay leaf and white wine - For the pork marinade.
Coriander - Chopped coriander. Adds color and a very pleasant flavor to the recipe. It is one of the most used ingredients in Alentejo cuisine.
Olive oil - To fry the meat.
Potatoes - Potatoes cut into cubes fried in vegetable oil.
Clams - Soak the clams in water seasoned with salt about 1 to 2 hours. Wash them under running water before cooking.
Vegetable oil - Vegetable oil for frying the potatoes.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE PORTUGUESE PORK AND CLAMS
Step 1: Soak the clams in water seasoned with salt about 1 to 2 hours. Wash them under running water before cooking.
Step 2: Season the meat with salt, pepper, sweet red pepper paste, grated garlic, bay leaf and white wine. Mix everything and marinate for about two hours.
Step 3: Peel, wash the potatoes and cut into cubes.
Step 4: Heat the oil in a deep fryer. Place the potatoes in the fryer and fry until golden and crispy.
Step 5: Transfer the potatoes to a paper towel-lined plate to drain the excess oil. Set aside.
Step 6: Heat the olive oil in a large skillet. When the olive oil is hot, add the meat without the marinade (reserve the marinade) and fry on a medium-low heat until the pork start to turn slightly golden, stirring occasionally.
Step 7: Add the marinade to the skillet and boil for one to two minutes.
Step 8: Add the clams, stir, cover the skillet and cook until the clams start to open.
Step 9: Turn off the heat, add the potatoes and sprinkle with chopped coriander.
Step 10:Mix carefully and serve immediately.
FREQUENTLY ASKED QUESTIONS
How long should I marinate the pork?
Our suggestion is to marinate for about 2 hours, but If you are short on time, you can reduce the marinating time to 1 hour or skip this step. Skipping the marination step might speed up the process, but the meat will lose flavor and tenderness.
Remember that while marinating enhances flavor and tenderness, it's important not to over-marinate.
Can I store in the fridge?
Yes, you can! Place the meat, potatoes and clams in an airtight container and let cool to room temperature before refrigerating it. These procedure prevents the growth of microorganisms.
Soak the clams in water seasoned with salt about 1 to 2 hours. Wash them under running water before cooking.
Season the meat with salt, pepper, sweet red pepper paste, grated garlic, bay leaf and white wine. Mix everything and marinate for about two hours.
Peel, wash the potatoes and cut into cubes.
Heat the oil in a deep fryer. Place the potatoes in the fryer and fry until golden and crispy.
Transfer the potatoes to a paper towel-lined plate to drain the excess oil. Set aside.
Heat the olive oil in a large skillet. When the olive oil is hot, add the meat without the marinade (reserve the marinade) and fry on a medium-low heat until the pork start to turn slightly golden, stirring occasionally.
Add the marinade to the skillet and boil for one to two minutes.
Add the clams, stir, cover the skillet and cook until the clams start to open.
Turn off the heat, add the potatoes and sprinkle with chopped coriander.
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