I had this dish from a Portuguese neighbor that has long since moved, but I'll never forget it. It's one of the most traditional and popular pork dishes of Portuguese cuisine.
I bought 5 dozen clams for the Cuban Pig Roast. I had one dozen left. Lightbulb goes off!!! Pork and Clams. I searched through quite a few recipes, chose the one that appealed to me the most and printed it. I just happened to see Rosa's husband taking a walk by my house and I thought I would go visit her just to see if the ingredients in this recipe were similar to how she makes it. Boy - what a shock! In her broken English, she tried to explain to me how she made the dish. We went down the list of ingredients. White wine? - no I use Red. Tomato Paste? - No. She couldn't give me any measurements and had to open her spice cabinet to show me what to use if she didn't know the word in English. She gave me some bay leaves from Portugal and told me to fold the bay leaf in half and peel down the stem - and to remove it . "It's no good for you". Her family spends four months - the entire summer back in Portugal. They are leaving next week so I'm thrilled I got to see her so I could make this delicious dish! It's a very simple dish - with great flavors.
- 2-1/2 lbs. boneless pork loin, cut into 1 inch cubes
- 6 to 8 potatoes, peeled and cut into cubes
- 2 cups dry red wine
- 1 large bay leaf
- 1 Tbsp. sweet paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 5 cloves garlic, minced
- 15-20 clams in the shell, scrubbed
- Pickled Pepperoncini Peppers or Olives for garnish