Pickled Pork with Clams

Demonstrated by: Connie Aragona.
Traditional Portuguese Recipes on June 16, 2000.



Pickled Pork with Clams

  • 3 lb pork butt, cut into 3-inch cubes
  • 2 cups white wine
  • 2 cups chopped garlic
  • 3 tablespoons paprika
  • Salt to taste
  • 1 teaspoon pepper
  • 1 to 2 cups olive oil
  • 1/4 to 1/2 cup butter or margarine
  • 8 potatoes, pared and cut into 2-inch cubes
  • 2 lb clams, cleaned
  • 2 bunches cilantro (Chinese parsley), chopped


Combine pork, wine, garlic, paprika, salt, and pepper; marinate overnight. Drain and reserve marinade and pork; discard most of the garlic. In a large sauce pot, add enough oil to lightly cover bottom of pot. Brown pork on all sides. Add half of the reserved marinade; discard remaining marinade. Cover and cook, stirring occasionally, for 20 to 30 minutes. In a large skillet, heat remaining oil and butter; fry potato cubes until golden brown; drain. Add clams and half of the parsley to the pork mixture; cover and cook for 5 minutes. Remove from heat and let stand, covered, for 5 more minutes. Arrange fried potatoes, pork and clams on a serving platter; top with remaining parsley. Makes 6 to 8 servings.


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