Food & Wine USA – September 2019

100 SEPTEMBER 2019

Portuguese Braised Pork

and Clams

ACTIVE 45 MIN; TOTAL 2 HR 50 MIN, PLUS 8

HR MARINATION; SERVES 8

For the best flavor in this simple braise of

fresh clams and pork shoulder, seek out a

great smoked paprika, such as Pimentón

de la Vera dulce, which gets its sweet, rich,

smoky flavor from being slowly dried over

an oak fire. Order Pimentón de la Vera

dulce from thespicehouse.com.

1. Season pork all over with 1^1 / 4 teaspoons
   salt and^1 / 2 teaspoon black pepper, and
   place in a large ziplock plastic bag. Smash
   3 garlic cloves, and add to bag with wine,
   bay leaves, and Pimentón. Seal and refrig-
   erate 8 hours or overnight.


2. Preheat oven to 350°F. Remove pork
   from marinade, and pat dry. Remove and
   discard garlic and bay leaves; reserve
   remaining marinade. Heat 1^1 / 2 teaspoons
   oil in a large Dutch oven over medium-
   high. Add half of pork, and cook, stirring
   once or twice, until lightly browned, about
   5 minutes. Transfer pork to a plate. Repeat
   with remaining half of pork. Chop remain-
   ing 3 garlic cloves, and add to Dutch oven
   with onion and remaining 1^1 / 2 teaspoons
   oil; cook, stirring often, until golden, about
   6 minutes. Stir in crushed tomatoes, red
   pepper, and reserved marinade.


3. Bring to a boil; reduce heat to medium-
   low, and simmer, stirring often, 3 minutes.
   Return cooked pork to Dutch oven; stir in
   1 cup stock until pork is mostly sub-
   merged. Cover and bake in preheated
   oven until pork is fork-tender, 1 hour and
   30 minutes to 2 hours.


4. Stir in potatoes and remaining 1 cup
   stock. Cover and bake until potatoes are
   tender, about 30 minutes.


5. Transfer Dutch oven to stovetop over
   high, and add clams. Cover and cook until
   clams open, 3 to 5 minutes. (Remove and
   discard any unopened clams.) Season
   with remaining 1^1 / 2 teaspoons salt and
   remaining^1 / 4 teaspoon black pepper. Gar-
   nish with cilantro. Serve with lemon
   wedges and crusty bread.
   MAKE AHEAD Pork may be prepared
   through step 3 and refrigerated overnight.
   Reheat before proceeding with step 4.
   WINE Robust Portuguese red: 2012 Júlio
   Bastos Dona Maria Grande Reserva
   Alentejo

Clams and pork, mar e montanhas: Portugal is

clams. (Half the time you find it with boiling pota-

toes, half the time with fries.) Get a big pot, some

crusty bread, and invite friends.

And what about wine? Should it be white,

because clams? Red, because pork? Take your

pick. Really it just comes down to your mood—

peasant food is forgiving—but the last time I made

it, I opened a red from Alentejo, and it was beyond

excellent. —Ray Isle

ALENTEJO,

PORTUGAL

2 lb. boneless pork shoulder, cut into

11 / 2 -inch cubes

23 / 4 tsp. kosher salt, divided

(^3) / (^4) tsp. black pepper, divided
6 garlic cloves, divided
1 cup dry white wine
2 bay leaves
1 Tbsp. Pimentón de la Vera dulce
1 Tbsp. extra-virgin olive oil, divided
1 medium-size (9-oz.) yellow onion,
thinly sliced
1 (28-oz.) can whole peeled
tomatoes, drained and crushed by
hand
(^1) / 2 tsp. crushed red pepper
2 cups chicken stock or lower-sodium
chicken broth, divided
2 lb. baby Yukon Gold potatoes,
halved
2 lb. Manila clams or cockles,
scrubbed
Chopped fresh cilantro, for garnish
Lemon wedges and crusty bread,
for serving
FOOD STYLING: MARION COOPER CAIRNS, (PP. 107-108) CHELSEA ZIMMER; PROP STYLING: THOM DRIVER