Portuguese Aviz Pork With clams
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.