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Cataplana of Pork and Clams

Cataplana of Pork and Clams
Yields
2 servings

Recipe courtesy José Alves, Cataplana Restaurant, Toronto.

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ingredients

Marinade for Pork

1
tsp paprika (5 ml)
1
tsp 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

¼
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)
¼
cup Moroccan olives (60 ml)
Handful of little neck clams, scrubbed and rinsed
Salt and freshly ground black pepper
Dash of Worcestershire sauce
1
Tbsp Dijon mustard (15 ml)
1
Tbsp butter (15 ml)
Handful fresh coriander, chopped
Pickled vegetables, garnish, optional
1
large Yukon gold potato, cubed, deep-fried
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directions

Step 1

Combine paprika, cumin, garlic, bay leaf, white wine and olive in a bowl. Add pork tenderloin toss to combine. Cover with plastic wrap and put in the refrigerator. Let marinate overnight.

Step 2

Add olive oil to Dutch oven or heavy bottomed pot over medium high heat. Strain the pork, reserving white wine marinade to add later. Sauté pork until golden, about 2 to 3 minutes. Add garlic and cumin, sauté until soft, about 1 minute. Transfer pork to a plate and set aside. Add white wine marinade to the Dutch oven over high heat. Bring to a boil and let reduce for 5 to 10 minutes.

Step 3

Add beef stock. Bring to a boil and then reduce to a simmer, let simmer for 5 minutes. Add olives, Dijon, Worcestershire sauce. Season with salt and pepper to taste. Add clams. Cook covered until clams start to open, about 2 to 3 minutes. Swirl in butter. Garnish with chopped cilantro. Serve with the fried potatoes and pickled vegetables.

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