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Portuguese Pork and Clams
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Succulent wine and herb-marinated pork sautéed with potatoes, beans, and spicy cayenne, finished with fresh shellfish. Delicious!
Ingredients:
- 1 cup white wine
- 3 cloves garlic, chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon ground cumin
- 1 pound boneless pork loin, cubed
- 1 tablespoon olive oil
- 1 onion, sliced
- 1 pound cooked and diced potatoes
- 1 (15 ounce) can cannellini beans
- 1 pinch ground cayenne pepper
- 18 clams
- 3 tablespoons chopped fresh parsley, for garnish
Instructions:
- Marinate by mixing wine, garlic, oregano, salt, pepper, bay leaves, and cumin in a glass dish. Toss in the pork to coat well. Cover and refrigerate for 2 to 3 hours.
- In a large skillet over medium heat, saute onions in oil until soft. Brown pork quickly, then add potato cubes, reserved marinade, beans, cayenne pepper, and clams or mussels. Cook for about 7 minutes until seafood opens up. Garnish with parsley and serve hot.
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