Portuguese Pork And Clams
|Dry white wine||6 Cup (96 tbs)|
|Hungarian sweet paprika||10 Teaspoon (3 Tablespoons Plus 1 Teaspoon)|
|Freshly ground black pepper||To Taste|
|Garlic||6 Clove (30 gm), minced|
|Bay leaves||6 Small|
|Lean boneless pork||6 Pound, cut in 0.5 inch cubes|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Onion||6 , sliced|
|Ripe tomatoes||4 , seeded and chopped|
|Garlic cloves||6 Large, pressed|
|Dried red chilies||2 , seeds removed and broken up (2 Inch)|
|Clams||24 Small, soaked and scrubbed|
|Ground cumin||1 Tablespoon|
|Mussels||24 Small, soaked and scrubbed (Mixed With Clams)|
|Minced fresh coriander||2⁄3 Cup (10.67 tbs)|
|Fresh chopped parsley||1⁄2 Cup (8 tbs)|
|Lemons||2 , cut into 16 wedges|
Combine wine, paprika, salt, pepper, 6 cloves minced garlic, bay leaves and mix well.
Add pork and marinate in the mixture for 8 hours or overnight.
Drain pork and reserve marinade, discarding bay leaves.
Heat oil in large skillet.
Saute onions and pork over high heat in oil until onions are soft and pork browns.
Add tomatoes, remaining garlic, chiles, cumin and reserved marinade.
Cover and simmer until pork is tender, about 1 hour.
This portion of the recipe may be prepared ahead and reheated.
To serve, heat pork, steam clams and mussels, about 8 minutes, until shells open. (Discard any shells that do not open.)
Spoon pork into serving dish; arrange clams and mussels on top.
Sprinkle with coriander and parsley and decorate with lemon wedges.
NOTE TO COOK: Cook pork at home and carry to party in cooking pot.
Scrub clams and mussels and carry to party in separate cooking pot.
Chop coriander and parsley and cut lemons into wedges.
Carry to party in separate plastic bags.
At serving time, reheat pork, steam clams and mussels and finish dish.