Pork – 1 kg
White wine – q.b.
Pickles – q.b.
Cilantro/parsley – q.b.
Potatoes – 1 kg
Olives – q.b.
Clams – 1kg
Garlic – 10 cloves

Cooking Steps

  1. Marinate the pork meat cut into small pieces with garlic, bay leaves, paprika and white wine. Leave it at least for 3 hours or overnight.
  2. Boil the potatoes and put them on the fridge overnight.
  3. In a large pan with a generous portion of hot olive oil, saute the pork until brown.
  4. Cut the potatoes in small cubes and place them in a oven tray generously involved with olive oil, salt and aromatic herbs.
  5. Place the potatoes in the oven at maximum temperature until golden brown.
  6. When meat is brown add part of the marinade and let it cook until meat is cooked and tender.
  7. When marinade is absorbed, if meat isn’t tender, add more marinade to cook the meat throughly.
  8. In a different pot, with smoking olive oil add clams (just to cover the bottom), 5 sticks of cilantro or parsley, some salt and cover the pot.
  9. When clams open, immediately remove them and reserve. Repete if there’s more clams.
  10. When meat is done, add  clams and potatoes to the meat, gently mixing not to crush the potatos.
  11. Finish with pickles, olives and parsley or cilantro.

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