12 June 2024
Pork with Venus clams - recipe - photo: tender_noah
Pork with Venus clams- recipe - photo: tender_noah

Pork with Venus clams

70 min. total time

Ingredients for 4 portions

2 Tbsp Parsley (chopped)
1 Tbsp Paprika paste
500 g Pork
1 Tbsp Lard
800 g Clams (Ameijoas)
200 ml White wine
1 Piece Lemon
1 Pinch Salt
1 Pinch Pepper
4 Pieces Garlic cloves (pressed)
4 Pieces Bay leaves
1 Dash Piri-Piri
3 Tbsp Parsley

Preparation

  1. For the marinade: garlic cloves, white wine, paprika paste (“Massa de Pimentão”), 4 bay leaves and a few drops of Piri-Piri.
  2. Stir together the marinade from the specified ingredients. Clean the pork fillet (or the cheaper fillet heads) and cut into 1.5 to 2 cm cubes. Let the meat marinate in the marinade for at least 4 hours.
  3. Wash the mussels well under running water and move vigorously. Discard mussels that do not close. Heat lard in a heavy pan or pot. Remove the meat cubes from the marinade, drain, pepper, salt (little salt!) and fry on all sides until browned.
  4. Pour in the marinade and let the meat cook in it for a few minutes. Turn up the flame and reduce the liquid to 1/3. Add the mussels, some pepper, lemon juice and some of the parsley on top, turn down the flame and cover with a lid.
  5. Do not shake or stir. After about 5-7 minutes, all mussels will have opened. Sprinkle the remaining parsley on top and serve. Goes well with crusty white bread or olive oil-fried sliced boiled potatoes and a glass of dry white wine.

Nutrition score

kcal
228

fat
5,84 g

protein
29,27 g

carbs
7,66 g

70 min. total time | 60 min. preparation time | 10 min. cook & rest time

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