| portuguese Aviz Pork With Clams any Type Of Lean Pork Can Be Used. Use The Smallest Clams You Can Find - Cherrystones Or Even Smaller. The Portuguese Marinate Their Meat For At Least Two Days, But Marinating Overnight Is Sufficient For A Spicy Flavor. 1 (2 Pound) Pork Loin, Cut Into 1-inch Squares
1 Teaspoon Salt
1/4 Teaspoon Pepper
2 Teaspoons Paprika
dry White Table Wine
2 Cloves Pressed Garlic
2 Bay Leaves, Crumbled
2 To 3 Tablespoons Oil Or Lard
2 Dozen Cherrystone Clams
3 Cups Cooked Rice put Pork Cubes Into A Nonreactive Bowl; Sprinkle With Salt, Pepper And Paprika. Cover With Dry White Table Wine. Add Garlic And Bay Leaves. Cover; Allow To Stand Overnight Or At Least 8 Hours. Drain; Save Juices. brown The Pork Slowly In Oil Or Lard. Add The Juices From The Marinated Meat. Cook, Uncovered, 30 Minutes. add Clams In Shells. Cover; Cook 10 To 12 Minutes Longer Until Clams Are Opened. Don't Cook Too Long Or Clams Will Become Tough. serve On Or Around A Bed Of Cooked Rice, Which May Or May Not Have Been Cooked With A Little Clam Broth. served With Chilled White Wine. A Portuguese Dry White Wine Would Be Very Nice. Serves 6. note: This Marinade For Pork Can Also Be Used For Pork Chops. The Marinated Pork Chops Are Then Fried Or Baked. |
