delicious UK – April 2018

rice and açorda. At both places the

settingsareveryspecial.

Ihavealotofmemoriesofgoing

totheseaside,firstwithmyparents

andgrandparentsandlaterwithmy

partner.Thepeopleworkingthere

knewmynameandusedtoplaywith

me when I was a kid. My parents and

grandparentsaregonenow–but

even if I went there with my kids

now,peoplewouldprobablystart

playingwiththem.Ithasthatkind

offeel.It’sspecial,thatconnection.

We’reknowninPortugalforour

porkandclamdishesandthisisthe

most famous one. As a chef, I often

combineseafoodandporkinthe

same dish, which some people find

unfathomable.IsmilewhenIhear

this as it’s perfectly normal back

home.Thebrinyclamjuicesadd

adelicioussavourinesstothemeat.

NunoMendes’Lisboeta:Recipesfrom

Portugal’s City of Light (£26;

Bloomsbury)isoutnow.Photography

©AndrewMontgomery.

MAKE

AHEAD

Marinate the pork up

to 12 hours ahead,

coveredinthefridge.

FOOD

TEAM’S

TIPS

You can find Ibérico

porkfatonlineat

souschef.co.uk, or

substitute lard.

•300gporkloinorneck,cut

into 2cm cubes

•2tbspIbéricoporkfat

(see tips)

•2bayleaves

• 1 garlic clove, crushed
  •70mldrywhitewine,plus
  extra for cooking


• Generous pinch smoked
  paprika (pimentón)
  •300gclams
  •1tbspoliveoil


• Freshly squeezed orange
  juice, to taste, plus wedges
  to serve
  
  
  • Handful fresh coriander
    leaves, finely chopped
    •Drizzleextra-virginoliveoil
  
  
  
  

1 In a bowl, mix the pork,

pork fat, bay leaves,

garlic,70mlwineand

paprika. Cover and leave

to marinate in the fridge

for 6 hours, or ideally

overnight(seeMakeAhead).

2 Rinsetheclamsunder

running water and discard

anyopenones.Drainthe

pork from the marinade

(reserve the marinade), heat

theoliveoilinalargelidded

panoveramediumheat,add

the pork and cook for a few

minutesuntilbrownedall

over.Whentheporkis

almost cooked, add the

clams along with an extra

splash of wine, the

reserved marinade and

orange juice. Cover and cook

for 2 minutes, then discard

anyunopenedclams.

Remove the pan from the

heat,stirinthecoriander

andtosswell.Tasteand

adjust the seasoning and

drizzle with extra-virgin

olive oil. Serve straight from

the pan with orange wedges

alongside. Sautéed potatoes

wouldbegreatwiththis.

PER SERVING214kcals,

10.3g fat (3.1g saturated),

21.6g protein, 2.7g carbs

(1.8gsugars),1gsalt,

0.5g fibre

WINE EDITOR’S CHOICE

Adry,aromaticwhitefrom

Portugal’s Douro Valley is

the best choice.

Nuno’s Alentejo-style pork and clams (carne de porco à alentejana)

SERVES4.HANDS-ONTIME20MIN,PLUS6HOURS,OROVERNIGHT,MARINATING

deliciousmagazine.co.uk 121

hungry traveller.

PHOTOGRAPHS: ANDREW MONTGOMERY, ISTOCK