Pork and clams are a traditional combination from Portugal. This dish hails from the region of Alentejana and if you think that’s what makes this dish unique is just that it combines pork with clams, well then that’s not just it.
The real secret is the red bell pepper paste known as massa de pimentao. Traditionally, this is made by marinating bell pepper strips overnight with salt. Obviously, this is to draw the moisture out of the cells and soften the vegetable. The bell pepper is then blended into a pesto like paste with garlic cloves and olive oil. Yummy!
All that salt acts as a natural preservative and will keep in the refrigerator for up to 3 weeks. Mind you, I love using it all in the stew plus, any extra is the best on sandwiches. Thus far, I have yet to end up with a jar of this yumminess just sitting in the refrigerator. You can also buy the paste bottled up and purists insist on Incopil brand. However, I love the paste freshly made and with it being so hard to but it in the U.S. why not just make it at home?
If you are tempted to use middle eastern Ajvar as a substitute, I wouldn’t, simply because there is no ‘heat’ component in the traditional recipe.
This is such a simple stew once you make the red bell pepper paste, the pork chunks are marinated overnight with massa de pimentao and a generous glug of white wine and stewed the next day. Clams get added towards the end and a sprinkle of chopped up parsley and cilantro with lemon wedges and crust bread is all that’s required to complete this delicious meal.
Just one last thing, don’t use a lean cut of pork because like in all old world stews, you need the fat to render softer meat. Tenderloin may be tempting but you’ll be chewing on chunks of leather by the time you’re done!
Gather the ingredients:
4 lbs boneless pork butt (shoulder), ½ tbs salt, ½ tbs freshly ground black pepper, 1 cup red bell pepper paste – recipe below (massa de pimentão), 1 cup dry white wine, 2 bay leaves, 3 tbs lard, 2 tbs fresh chopped garlic, 1 large yellow onion, 2 tbs tomato paste, 2½ lb (25-30 #) small clams such as littleneck or Manila - scrubbed, 1 tbs roughly chopped cilantro, 1 tbs roughly chopped parsley
Lemon wedges, for serving
Massa de Pimentao: 4 whole roasted red peppers – from jar or deli section at Grocery store, 1 tbs fresh chopped garlic, 1 tbs salt & ¼ cup olive oil.
Grind all together into a paste in a food processor capable of making fine pastes. Set aside for 24-48 hours before using. Will keep upto 2 weeks in the refrigerator.
Preparation:
Pork: Cut away the excess fat, membranes and skin. Cut the pork into 1” cubes. Drain away excess water and place in a large pyrex or stainless steel mixing bowl.
Pour the massa de pimentao, wine, salt and pepper and with clean hands massage into the pork. Marinate overnight.
The next day:
Clams: Soak in tap water with 1 tbs cornmeal to get rid of sand
Onion: Peel, discard the skin and finely chop.
Remove the pork pieces, reserving marinade; pat pork dry completely using paper towels.
Melt lard in a 12" skillet over medium-high heat. Working in batches, cook pork, flipping once, until browned, 15–20 minutes. Transfer pork to a plate; set aside.
Add garlic, and onion to skillet; cook until golden, 6–8 minutes. Stir in tomato paste, reserved marinade, and 1 ½ cups water; bring to a boil.
Return pork to skillet, reduce heat to medium-low and cook, partly covered, until pork is tender, about 1-1/2 hours. Stir off and on to preventing sticking to the bottom.
Increase heat to high and add the clams. Cook, covered, until the clams open, 8–10 minutes. Taste and adjust seasonings.
Remove from heat and discard any unopened clams; stir in cilantro, parsley, salt, and pepper.
Transfer to a serving dish; serve with lemon wedges on the side & maybe some crusty bread too!
Recipe for
Braised Pork & Clams from Portugal
Serves 4-6
Active Preparation time: 20 minutes
Inactive Preparation (marinate): Overnight
Cooking time: 1-1/2 - 2 hours
Shopping list
4 lbs boneless pork butt (shoulder)
½ tbs salt
½ tbs freshly ground black pepper
1/2 cup red bell pepper paste – recipe below (massa de pimentão)
1 cup dry white wine
2 bay leaves
~
3 tbs lard
2 tbs fresh chopped garlic
1 large yellow onion
2 tbs tomato paste
2½ lb small clams such as littleneck or Manila, scrubbed
1 tbs roughly chopped cilantro
1 tbs roughly chopped parsley
Lemon wedges, for serving
Massa de Pimentao:
4 whole roasted red peppers – from jar or deli section at Grocery store
1 tbs fresh chopped garlic
1 tbs salt
¼ cup olive oil
Massa de Pimentao: 4 whole roasted red peppers – from jar or deli section at Grocery store, 1 tbs fresh chopped garlic, 1 tbs salt & ¼ cup olive oil.
Grind all together into a paste in a food processor capable of making fine pastes. Set aside for 24-48 hours before using. Will keep upto 2 weeks in the refrigerator.
Preparation:
Pork: Cut away the excess fat, membranes and skin. Cut the pork into 1” cubes. Drain away excess water and place in a large pyrex or stainless steel mixing bowl.
Pour the massa de pimentao, wine, salt and pepper and with clean hands massage into the pork. Marinate overnight.
The next day:
Clams: Soak in tap water with 1 tbs cornmeal to get rid of sand
Onion: Peel, discard the skin and finely chop.
Method:
Drain pork, reserving marinade; pat pork dry using paper towels.
Melt lard in a 12" skillet over medium-high heat. Working in batches, cook pork, flipping once, until browned, 18–20 minutes. Transfer pork to a plate; set aside.
Add garlic, and onion to skillet; cook until golden, 6–8 minutes. Stir in tomato paste, reserved marinade, and 1 ½ cups water; bring to a boil.
Return pork to skillet, reduce heat to medium-low and cook, partly covered, until pork is tender, about 1-1/2 hours. Stir off and on to preventing sticking to the bottom.
Increase heat to high and add the clams. Cook, covered, until the clams open, 8–10 minutes. Taste and adjust seasonings.
Remove from heat and discard any unopened clams; stir in cilantro, parsley, salt, and pepper.
Transfer to a serving dish; serve with lemon wedges on the side.
Enjoy!
