International Recipes
Portuguese Aviz Pork with Clams
Any type of lean pork can be used. Use the smallest clams you can find - cherrystones
or even smaller. The Portuguese marinate their meat for at least two days, but marinating
overnight is sufficient for a spicy flavor.
This marinade for pork can also be used for pork chops. The marinated pork
chops are then fried or baked.
Ingredients
- 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 cups cooked rice
Instructions
- 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.
- Serve with chilled white wine. A Portuguese dry white wine would be very nice.
Serves 6.