Recipe summary
Recipe courtesy José Alves, Cataplana Restaurant, Toronto.
Preparation time:
Cooking time:
Yield:
2
Ingredients
Marinade for Pork
-
1
teaspoon
paprika (5 ml)
-
1
teaspoon
ground cumin (5 ml)
-
1
clove
of garlic, chopped
-
1
bay leaf
-
1
cup
dry white wine (250 ml)
-
a splash of olive oil
-
1
pork tenderloin, cut into 1-inch cubes (1-pound/454 g)
Cataplana
-
1/4
cup
extra virgin olive oil or to taste (60 ml)
-
1
clove
of garlic, chopped
-
Pinch of ground cumin
-
1
cup
beef stock (250 ml)
-
1/4
cup
Moroccan olives (60 ml)
-
Handful of little neck clams, scrubbed and rinsed
-
Salt and freshly ground black pepper
-
Dash of Worcestershire sauce
-
1
tablespoon
Dijon mustard (15 ml)
-
1
tablespoon
butter (15 ml)
-
Handful fresh coriander, chopped
-
Pickled vegetables, garnish, optional
-
1
large
Yukon gold potato, cubed, deep-fried