Pork and Clams
|Clams/Large shelled fresh cockles, if necessary||3 Pound|
|Olive oil||2 Tablespoon|
|Onions||2 Large, peeled and chopped|
|Garlic||2 Clove (10 gm), peeled, finely chopped|
|Pork fillet||2 Pound, cut into 1 inch cubes (1 Kilogram)|
|Dry white wine||1⁄4 Pint (150 Milliliter)|
|Fresh tomatoes||5 (Or 1 Medium Tin)|
|Finely chopped coriander/Parsley||1⁄4 Cup (4 tbs) (1 Handful)|
|Cayenne pepper||1 Teaspoon|
|Freshly ground black pepper||To Taste|
Wash clams or cockles thoroughly under running water, and discard any that do not open when tapped (which means they are dead).
Soak overnight in salt water, if necessary, to expel sand.
Heat olive oil in a cataplana, or large casserole.
Fry onions and garlic until soft and golden.
Add pork, and brown on all sides.
Add clams or cockles and dry white wine.
Increase heat, and cook briskly, shaking pot until wine has reduced.
Add tomatoes, coriander (or parsley), cayenne pepper, salt, and black pepper.
Cover tightly, and simmer for 30-40 min., or until pork is tender.
Bring cataplana to the table, and open when guests are seated.