Pork With Clams Recipes

Steps:

• 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.
• 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.

Steps:

• Mix the garlic and salt and crush into a paste. Brush the meat with the paste, then chili sauce, cover and refrigerate for 24 hours.
• Cut the meat into 1 to 2-inch cubes.
• Wash the clams thoroughly in several changes of water. Fry the meat in the lard for 10 minutes, or until brown. Add the clams and cook over a high heat so they open quickly, discard any that do not open.
• Serve at once.

Steps:

• Place the clams into a large bowl with water and salt for a couple of hours, so all the sand can be removed.
• Season your chops with salt and pepper to your own taste, and fry them in a pan, making sure oil is nice and hot.( when ready set aside in a casserole).
• Meanwhile peel onion, garlic and tomatoes. Slice the onion and tomatoes, and chop the garlic very finely.
• In a large skillet pour in the olive oil and add in garlic, once oil is heated add in the onion and stir till it starts turning a golden colour, at this stage add in the wine, tomato paste,tomatoes, bay leaf, and chopped parsley or cilantra ( what ever you like the best). Keep stirring everything, season with salt to your own taste and add in pepper flakes.
• Meanwhile drain will your clams pass them through running water to make
• sure all sand has been removed.
• Place clams into tomatoes mixture, and when they are all open, pour over
• the chops that are already in a casserole dish.
• Sprinkle a little more parsley or cilantro over top for garnish, serve with what ever meet your fancy.

Steps:

• In large bowl, combine wine, paprika, salt and pepper, blend well. Add garlic cloves, bay leaf, and cubed meat, turn meat in marinade to coat pieces. Marinate for 6 hours, turning occasionally.
• Drain pork; reserve marinade. Pat cubes completely dry. Discard garlic and bay leaf. Melt 1 teaspoon of oil in large skillet. Add pork cubes, stirring frequently so that the meat colors quickly and evenly. Transfer with slotted spoon to a bowl.
• Pour reserved marinade into skillet and bring to a boil over high heat, scraping off any brown particles clinging to the inside of pan. Boil briskly uncovered until marinade is reduced to 1 cup. Pour over pork and set aside.
• In 6 to 8 quart pan, heat remaining 2 teaspoons oil; add onion and cook for 5 minutes, stirring frequently until onion is soft but not brown. Add garlic, tomatoes and crushed red pepper. Simmer, stirring constantly for 5 minutes.
• Spread the clams, hinged side down, over the tomato sauce; cover the pan tightly and cook over medium to high heat for ten minutes or until clams open. Stir in reserved pork and juices. Simmer for 5 minutes to heat thoroughly. Sprinkle with parsley.

Steps:

• Blitz the peppers with the garlic and salt, pour the oil in slowly and continue blending till all is a smooth paste.
• Put pork in a non metallic bowl. Mix the garlic into the red pepper paste and add the wine,and coriander stir well then pour over the pork.
• Marinate overnight in the fridge.
• Remove the pork from the sauce with a slotted spoon, set the sauce to one side.
• Heat the bacon fat in a pot and fry the pork till browned all over, remove pork from the pot.
• Cook the onion in the bacon fat till just soft, but, not browned.
• Return the pork to the pot, add the reserved marinade, and, bring to a simmer. Cover with a lid and cook gently for 1 hour.
• Add the clams, cover and cook for 10 minutes.
• Remove any clams that do not open.
• Serve with fries or fresh crusty bread.

Steps:

• The clams should be opened but leave each partly attached to its bottom shell. Reserve all juices and discard the top shells. Set the clams on the half-shell aside.
• Sprinkle the chops on both sides with salt and a generous grinding of black pepper.
• Heat the peanut oil in a heavy skillet, preferably of black iron, and when it is quite hot add the chops. Brown well on one side, about 5 minutes. Turn the chops and brown well on the second side, about 5 minutes. Transfer chops to a serving platter and keep warm.
• In a separate heavy skillet, add the olive oil and the bay leaves. Cook until the leaves are browned. Remove and discard them.
• Add the garlic slices and the onions. Cook, stirring, until browned and almost the color of caramel. Add the wine and clam juice and cook about 3 minutes. Add the pork stock and cook 10 minutes.
• Add the clams on the half-shell and cook as briefly as possible, just to heat through. Do not cook more than a few seconds or clams will toughen. Remove them and arrange around chops.
• Add the thyme and parsley to the sauce and spoon it over the chops and clams.