Pork & Clams

A Portuguese classic known as 'Carne de Porco a Alentejana' and one of my favourite combinations of surf n turf.

This version is a great way to use up leftover roast pork, ideal for a midweek, quick and very tasty meal. Also, one pot cooking, which means little washing up.

I’m using pork belly because of the succulent taste and it can be cooked at a higher temperature without drying out but any cut will work. If not using pre roasted pork, cut the raw pork into dices and fry off first.

And #Yes I’m using a lot of garlic just like the Portuguese :)

Serves 4

Ingredients

• 400g-500g roasted pork belly, cut into roughly 3cm cubes (large chunks)
• 150ml pale ale beer/white wine
• 2 tbsp olive oil
• ½ tsp sweet paprika
• 8 garlic cloves, crushed
• 2 banana shallots, diced
• 300ml chicken stock
• 1kg clams, purged & cleaned

To serve:

• handful of chopped coriander
• 1 lemon cut into wedges

Method

In a large pan heat the olive oil to a high heat and fry the pork off for about 3-5 minutes until caramelized and golden. With a slotted spoon, remove from the pan and rest on a plate.

Turn down to a medium heat and add to the pan, your the shallots and garlic. Cook for 3 minutes then add the paprika and cook for a further minute.

Turn the heat up again, return the pork to the pan and add the beer or white wine. Keep at a boil and reduce by ½. Add the chicken stock, season with salt and pepper and add the clams. Bring to the boil, cover and cook for 8 minutes or until all the clams have opened.

Serve in the middle of the table with coriander and lemon wedges scattered over.