Portuguese Pork A Alentejana-Surf and Turf

I had some pork loin steaks in my fridge and hadn't a clue as to what to do with them-I'm not a great Pork fan.

I remembered one of my Portuguese favourites-Pork with Clams.


Not having cooked it before, I came across Sophie Grigson's recipe and decided to give it a go. One minor hiccup-No clams. So I used some frozen mussels to give it that seafoody flavour.

The recipe may not be mine, but as you can see from the poor quality Photos-need a new camera- the pictures were indeed by me!

Oh and in case you wonder, the original recipe should look like this-

Ingredients

1 tsp Paprika
300ml dry White wine
3 cloves Garlic, chopped
750 g boned pork loin, (or boneless chops), cut into 2.5 cm dice
750g clams, small
30g lard
2 tbsp extra virgin Olive oil
1 Onion, chopped
1 bunch Parsley, chopped
1 tbsp tomato purée
1 bunch Coriander, chopped
1 pinch black pepper

Method

1. Mix the paprika with the wine, half the garlic and a pinch of salt and pepper. Pour the mixture over the pork and marinate for at least 1 hour (about 4-5 hours is best). I did it overnight!
2. Scrub the clams well, rinse in several changes of water, and discard any that remain open when tapped sharply on a work surface. Keep cool until needed.
3. Take the meat out of the marinade and pat dry on kitchen paper. Reserve the marinade. Heat the lard and oil in a frying pan and brown the pork, in two batches. Remove from the pan and set aside.
4. Reduce the heat and add the onion, the remaining garlic and the parsley to the pan and cook gently until tender.
5. Return the pork to the pan along with the marinade and tomato puree. Bring to a simmer, then reduce the heat, cover and cook gently for about 1 hour, until the pork is very tender, checking occasionally. If necessary, add a little more wine or water. By the time the pork is done, the sauce should be reduced by about half.
6. Raise the heat and add the clams with half the coriander. Cover tightly and shake over a high heat for 2-3 minutes, until the clams have opened. Discard any that stay closed.
7. Take the pan off the heat, taste and adjust the seasoning. Serve immediately, scattered with remaining coriander.
And for dessert we had: