Ingredients
- 1 1/2 cup dry white wine
- 1 Tbsp paprika
- 1 1/2 tsp salt
- Freshly ground black pepper
- 2 cloves garlic, cut in half
- 1 bay leaf
- 2 lbs lean boneless pork, cut into l-
- inch cubes
- 3 Tbsp olive oil
- 2 onions, thinly sliced
- 1 sweet red pepper, seeded, deribbed
- and cut into lengthwise into 1/2 -inch
- strips
- 2 tsp garlic, finely chopped
- 2 tomatoes, peeled, seeded and finely
- chopped
- 1 / 8 tsp crushed red pepper flakes
- 2 dozen little-neck clams, washed
- and thoroughly scrubbed
- 1/4 cup fresh coriander, finely
- chopped
- 1 lemon, cut into wedges
- 4 Yukon gold potatoes, diced and
- roasted until crisp(optional)
Preparation
Step 1
In a large bowl, combine the wine, paprika, ½ tsp of the salt and 1/4
tsp black pepper and stir until thoroughly blended. Add the halved
garlic cloves and bay leaf and then the cubed pork, turning the meat
about in the marinade to coat the pieces evenly. Marinate for 6 hours in
the refrigerator, turning the meat occasionally to keep it moist.
Drain the pork through a fine sieve set over a bowl and pat the cubes
completely dry with paper towels. Discard the garlic and bay leaf, but
reserve the marinade. Coat the bottom of a heavy skillet with olive oil
over high heat until just before it smokes. Add the pork and brown the
meat. When the pork is browned, remove it with a slotted spoon. Pour
the marinade into the skillet and bring to a boil over high heat,
meanwhile scrape up any brown particles clinging to the bottom of the
pan. Boil briskly, uncovered, until the marinade is reduced to 1 cup,
then pour it over the pork and set aside.
In a heavy casserole, add the remaining oil and heat until very hot. Add
the onion and red pepper or pimento and, stirring frequently, cook for
5 minutes or until the vegetables are soft but not brown. Add the
chopped garlic and the tomatoes, crushed hot red pepper, the
remaining tsp of salt and a few grindings of pepper. Simmer stirring
frequently for 3 to 4 minutes. Spread the clams hinged side down over
the tomato sauce, cover the casserole tightly, and cook over high heat
for 10 minutes, or until the clams open. (Discard clams that do not
open). Stir in the reserved pork (add roasted potatoes if using) and all
its juices and simmer 5 minutes to heat the meat through. Then sprinkle
the top with coriander and garnish with the lemon wedges. Serve at
once, directly from the casserole.