Last weekend I made up for the lack of spending time in the kitchen. I almost made too many things if that is possible. We had leftovers all week long which for us is not a bad thing. I know so many people that do not like leftovers. I wonder why that is. Do they make things that don’t reheat well? What they ate didn’t taste good the first time around? Do they not know how to reheat things? Is it a childhood “thing” meaning there parents didn’t eat leftovers so they won’t eat them? With that being said there are some things that do not reheat well.
While I was making this I kept thinking about my friends SF and BF plus their family; the ones they share with us every Labor Day weekend when we become honorary Portuguese family members. SF you are going to want to make this; it is so good and reheats perfectly minus the clams; which we finished split those up before packing up the leftovers.
I will give you a heads up the pork needs to marinate overnight; I know some of you will stop reading and won’t even try this recipe but you can do this I promise; before you put the pork away after buying it slice it up and throw it in the marinade for tomorrow nights dinner. You got this!
Now it’s time for a confession. There is an ingredient I didn’t know what it was and I didn’t look it up before I went to the store. SO I made up my own version of what I thought it might be. I thought I might just stumble upon it at the store; I did not. I did look it up when I got home and now it makes sense so I will tell the ones who do not know what it is it might be in the spice section of your grocery store; if not substitute it with a smoked paprika that you can find and like. Not the pickle, olive mustard aisle. Pimenton de la Vera dulce. I figured it was something to do with Pimento peppers obviously I don’t speak the language. It is actually a Spanish smoked sweet paprika yeah I know not even close!
Portuguese Braised Pork and Clams
- 2 lb boneless pork shoulder cut into 1 1/2 inch cubes. (I used pork butt)
- 2 3/4 teaspoon Kosher salt divided
- 3/4 teaspoon black pepper divided
- 6 garlic cloves divided
- 1 cup dry white wine
- 2 bay leaves
- 1 tablespoon Pimenton de la Vera dulce smoked sweet paprika
- 1 tablespoon extra virgin olive oil divided
- 1 medium sized yellow onion diced
- 1 28 ounce can whole peeled tomatoes crushed by hand - recommend San Marzano
- 1/2 teaspoon crushed red pepper
- 2 cups chicken stock or broth divided
- 2 lb baby Yukon Gold potatoes halved
- 2 lb Manila clams or cockies scrubbed - I used clams I could find at my store
- scalions diced for garnish - or they had fresh cilantro on theirs
- serve with crusty bread for sopping up all the goodness
- Season pork all over with 1 1/4 teaspoon salt and 1/2 teaspoon black pepper. In a large ziploc bag add the pork. Smash 3 cloves of garlic, add to the bag along with the wine, bay leaves and Pimenton. Seal and refrigerate for at least 8 hours or overnight.
- Preheat oven to 350'F
- Remove pork from marinade saving the marinade, pat the pork dry with a paper towel. Remove and discard the garlic and bay leaves. Heat 1 1/2 teaspoon oil in a large Dutch oven over medium heat. Add pork and cook until lightly browned, about 5-7 minutes. Transfer to pork to a plate continue with the rest of the pork.
- Chop remaining garlic cloves. Add the onions and the remaining oil cook for a minute then add the chopped garlic continue cooking for another minute or two. You want them to be slightly browned but not burned stirring often. Add the tomatoes, red pepper and the reserved marinade.
- Bring to a boil; reduce heat to medium-low and simmer stirring often for about 3 minutes. Return cooked pork to the pot. Stir in 1 cup of stock until pork is mostly submerged. Cover and bake in oven until pork is fork-tender. 1 hour 30 minutes to 2 hours.
- Stir in potatoes and remaining 1 cup of stock, Cover and bake until the potatoes are tender, about 30 minutes.
- Transfer Dutch oven to the stovetop over high add the cleaned clams. Cover and cook until clams open. 3 to 5 minutes. (remove and discard any unopened clams) Season with remaining 1 1/2 teaspoons salt and remaining 1/4 teaspoon black pepper. Garnish with diced scallions