Portuguese Aviz Pork with Clams
Any sort of lean pork can be made use of. Use the smallest clams you can find – cherrystones or possibly smaller sized. The Portuguese marinade their meat for a minimum of 2 days, nevertheless marinading over night is sufficient for a hot taste.
1 (2 pound) pork loin, cut into 1-inch squares
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons paprika
Dry white table gewurztraminer
2 cloves pressed garlic
2 bay leaves, broken down
2 to 3 tablespoons oil or lard
2 lots cherrystone clams
3 cups prepared rice
Put pork cubes into a nonreactive bowl; spray with pepper, paprika and salt. Cover with dry white table gewurztraminer.
Brown the pork slowly in oil or lard. Consist of the juices from the marinaded meat. Cook, exposed, 30 minutes.
Consist of clams in shells. Cover; cook 10 to 12 minutes longer till clams are opened. Do not prepare too long or clams will wind up being difficult.
Serve on or around a bed of ready rice, which may or may not have in fact been prepared with a little clam broth.
Served with cooled gewurztraminer. A Portuguese dry gewurztraminer would be incredibly fantastic. Serves 6.
BEAR IN MIND: This marinade for pork can also be made use of for pork chops. The marinaded pork chops are then fried or baked.
Put pork cubes into a nonreactive bowl; spray with salt, pepper and paprika. Brown the pork slowly in oil or lard.
Any kind of lean pork can be used. Brown the pork slowly in oil or lard. Any type of lean pork can be used. Put pork cubes into a nonreactive bowl; spray with pepper, paprika and salt. Brown the pork slowly in oil or lard.
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