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La Belle Cuisine - More Pork Recipes

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"To cook is to create. And to create an act of integrity, and faith."


Pork and Clam Cataplana



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“It is not very easy to fix the principles upon which mankind have agreed
to eat some animals, and reject others; and as the principle is not evident,
it is not uniform. That which is selected as delicate in one country, is by
its neighbours abhorred as loathsome.”

~ Samuel Johnson

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Friday, November 10, 2006

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Pork and Clam Cataplana

Food and Wine Magazine's 2001 Cookbook: An Entire Year's Recipes
Food and Wine Magazine's 2001 Cookbook:
An Entire Year's Recipes

Food & Wine Books, Editor in Chief Judith Hill, 2001, American Express Publishing Corp.

8 servings

“This dish relies on a lot of good Portuguese olive oil; with the wine, it creates a delicious sauce to soak up with crusty Portuguese bread. This recipe originated
in the southern Algarve region, where cooks use a special copper pan called a ‘cataplana’. If you don’t have one, use a deep skillet with a tight lid.”

6 large garlic cloves, smashed
1 tablespoon plus 1 teaspoon sweet paprika
2 1/2 teaspoons crushed red pepper
Sea salt
3/4 cup pure olive oil
2 pounds boneless pork loin, cut into 1/2-inch dice
3/4 cup extra-virgin olive oil
1 medium onion, finely chopped
2 cups dry white wine
3 pounds Manila clams or cockles, scrubbed and rinsed
1/4 cup finely chopped flat-leaf parsley

1. In a mini food processor, combine the garlic with the paprika, crushed red pepper and 2 teaspoons of salt and pulse until finely chopped. Add 1/4 cup of the pure olive oil and process to a paste. Add the remaining cup of pure olive oil and process until smooth. Transfer the marinade to a large bowl, add the pork, and toss to coat. Cover and refrigerate for at least 8 hours or overnight, stirring occasionally.
2. Heat the extra-virgin olive oil in a large deep skillet. Add the pork and its marinade and cook over high heat, stirring occasionally, until the meat loses its pink color, 3 to 4 minutes. Using a slotted spoon, transfer the pork to a large bowl, leaving the oil in the skillet. Add the onion to the skillet and cook over high heat, stirring, until softened, about 5 minutes. Add the wine and boil until slightly reduced, aboutn10 minutes.
3. Add the clams to the skillet, cover and cook just until they begin to open, 3 to 4 minutes. Return the pork to the skillet, along with any juices, and cook until the clams are open and the meat is just cooked through, about 2 minutes longer, Sprinkle with the parsley and serve in deep bowls.
- Emeril Lagasse

Wine: The spices and clams in this pork dish suggest a smooth, well-rounded
white with intensity but little oak. Try a Portuguese Chardonnay, such as the
1997 Quinta de Pancas Estremadura or the 1998 Quinta de Cidro.

Featured Archive Recipes:
Penne with Manila Clams and Chorizo Sauce
Tapado de Cerdo (Smothered Pork)
Pork Colombo
Martha Stewart's Spring Pork Stew

Index - Pork Recipe Archives

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