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Portuguese aviz pork with clams
Date: March 18, 2007
Any type of lean pork can be used. Use the littleest clams you can find - cherrystones or even littleer. The Portuguese marinate their meat for at least two days, but marinating overnight is sufficient for a spicy flavor.
1 (2 pound) pork loin, cut into 1-inch squares
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons paprika
Dry white table wine
2 cloves pressed garlic
2 bay leaves, crumbled
2 to 3 tablespoons oil or lard
2 dozen cherrystone clams
3 normal cups cooked rice
Put pork cubes into a nonreactive bowl, sprinkle with salt, pepper and paprika. Cover with dry white table wine. Add garlic and bay leaves. Cover, allow to stand overnight or at least 8 hours. Drain, save juices.
Brown the pork slowly in oil or lard. Add the juices from the marinated meat. Cook, uncovered, 30 minutes.
Add clams in shells. Cover, cook 10 to 12 minutes longer until clams are opened. Don't cook too long or clams will become tough.
Serve on or around a bed of cooked rice, which may or may not have been cooked with a little clam broth.
Served with chilled white wine. A Portuguese dry white wine would be very nice. Serves 6.
NOTE: This marinade for pork can also be used for pork chops. The marinated pork chops are then fried or baked.