Ingredients(4 servings)
- 200g pork back rib or shoulder (block)
- 200g in-shell clams (with sand purged)
- 1/4 onion
- 2 potatoes
- 5 cherry tomatoes
- 1 tablespoon massa de pimentão
- Grated garlic (to taste)
- 1/4 lemon (quarter sliced)
- Cilantro (suitable amount for garnishing)
Directions
1.
Cut the pork into cubes of 2 to 3 cm, rub in the garlic and massa de pimentão, and refrigerate for one hour.
2.
Chop the onion coarsely. Cut the cherry tomatoes in half. Chop the cilantro roughly.
3.
Peel the potatoes, cut into pieces of 2 cm, and fry in oil at 170°C for around 3 minutes, until cooked through.
4.
Lightly oil a large skillet, and heat the coarsely chopped onion over medium heat until somewhat browned.
5.
Put the pork in the same skillet as in step 4, sauté until the surface of the meat is colored, then add clams, put the cover on the skillet and cook over medium heat until the clamshells open.
6.
When the clamshells have opened, turn up the heat to high and add the potatoes from step 3, quickly mixing them in.
7.
Place on a serving platter, add the lemon quarters, and garnish with chopped cilantro.
Portugal- The Portugal Office of Seafood Connection B.V. (Netherlands), established in 2009 as the Southern Europe sales team, mainly sells frozen marine products to commercial wholesalers in Portugal. In 2022, Seafood Connection expanded its base of operations to the UK, Italy and other places, boosting its European sales network.
