- 1 cup white wine
- 3 cloves garlic, chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 bay leaves
- 1/2 teaspoon ground cumin
- 1 pound boneless pork loin, cubed
- 1 tablespoon olive oil
- 1 onion, sliced
- 1 pound cooked and diced potatoes
- 1 (15 ounce) can cannellini beans
- 1 pinch ground cayenne pepper
- 18 clams
- 3 tablespoons chopped fresh parsley, for garnish
- To Marinate: Combine the wine, garlic, oregano, salt, pepper, bay leaves, and cumin in a nonporous glass dish or bowl. Mix together. Add pork and toss to coat. Cover dish or bowl and refrigerate to marinate for 2 to 3 hours.
- Heat oil in a large skillet over medium heat. Add onion and saute until soft. Remove pork from dish or bowl (reserving marinade) and add to skillet; brown quickly, then add potato cubes, reserved marinade, beans, cayenne pepper and clams or mussels. Cook until open, about 7 minutes. Garnish with parsley and serve hot.
04/03/2018
recipepes.com
Portuguese Pork and Clams, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
