Printable Area
Pork with Clams
Recipe courtesy Jennifer Paterson and Clarissa Dickson Wright
- Total Time:
- 24 hr 35 min
- Prep:
- 15 min |
- Inactive Prep:
- 24 hr |
- Cook:
- 20 min
- Level:
- Easy
- Yield:
- 6 to 8 servings
Ingredients
- 4 cloves garlic
- 2 tablespoons salt
- 1 1/2 pound pork loin
- 2 tablespoons chilli sauce
- 4 tablespoons lard
- 2 pounds clams
Directions
Mix the garlic and salt and crush into a paste. Brush the meat with the paste, then chilli sauce, cover and refrigerate for 24 hours.
Cut the meat into 1 to 2 inch cubes.
Wash the clams thoroughly in several changes of water. Fry the meat in the lard for 10 minutes, or until brown. Add the clams and cook over a high heat so they open quickly, discard any that do not open.
Serve at once.
© Recipe courtesy Jennifer Paterson and Clarissa Dickson Wright