Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright
24 hr 35 min
15 min
24 hr
20 min
6 to 8 servings


  • 4 cloves garlic
  • 2 tablespoons salt
  • 1 1/2 pound pork loin
  • 2 tablespoons chili sauce
  • 4 tablespoons lard
  • 2 pounds clams


Mix the garlic and salt and crush into a paste. Brush the meat with the paste, then chili 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.

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