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PORK WITH CLAMS Tessa Kiros (Delicious)

I can finally introduce the new look of the blog. Hope you like and you find it particularly useful and more comfortable for navergar. Will incorporate some new features yet but the truth is that I am more than satisfied with the result. Thanks to Maricruz now I do feel like home.

You see, I've always loved the sea but since I was in Greece in turquoise waters like me even more. There is something hypnotic in the bright blue, the soothing sounds of waves, the gentle breeze, this special light that pervades everything. So I thought, why not bring me a bit of the Mediterranean to your door. Well said and done, the new blog is a window to the sea. Finally I can get up on the weekends and have breakfast watching the waves breaking on the cliff. And who has not been on the beach enjoying a good fried fish, some clams, delicious kebabs ... Mediterranean cuisine that is pure. So take a seat and ask for a straw while enjoying the views. I will heat the pot. Today with a plate that has some sea but, above all, know glory. Do me case, stay to eat, you go to suck the fingers .

And how could it be otherwise this recipe is from my dear Tessa Kiros. It belongs to his book "Piri Piri Starfish: Portugal Found . The truth is that from the beginning caught my attention for its unique combination of ingredients but it definitely encouraged me to try was the comment that included Tessa Kiros own. She also had hesitated a little when he came across the recipe for the first time but after testing it became, without doubt, one of their favorites. And no wonder because it is really delicious.

INGREDIENTS

650 grs. fresh clams, 4 tablespoons oil, 600 grs. pork loin, a large red onion, 3 cloves of garlic, 125 ml. white wine, the juice of half a lemon, 500 grs. potatoes, 2 teaspoons cilantro (optional, I would not put)

Before starting the recipe would make you an appreciation. I do not need to expend € 50 in the clams. Because we want to leave their saborcito in the sauce, which we will usually find at the supermarket to 6-12 € / kg The most important thing is to debug it when we get home to avoid if you have anything Sandy's inside will drop into the stew when the cook. For that we have them in the fridge in a large bowl with cold water and salt intake at least two hours. Why salt water? Okay so deluded to believe that clams have returned to the sea and breathing quietly open so that the sand can harbor within it will go to the bottom of our container and will not end in our pot. Another important finding (that surely most know) is that we must discard clams that are open if, for example by introducing the tip of a knife inside it will not close. That's indicative of who might be in poor condition and their consumption would be toxic. Well, now that we started purging itself in our clam dish.

started to cut the pork into pieces large right, more or less the same (for everyone to do at the same time). In a large pot put olive oil. When I hold right temperature add the diced pork. We browning well on all sides. The toasted give our final taste delicious sauce. When ready the salt, pepper, we removed the heat and add the chopped onion pan and leave until roast a little. When ready to rejoin the meat. At that time we also add garlic, sauté for 5 seconds and pour the white wine. We let it reduce for 2-3 minutes over high heat. Then add the measure of a glass of water and let everything be done over medium heat for 5-10 minutes, depending on the size of the pieces of meat.

After that time we will have our lists and clams we will have removed the fridge and washing under running water generously. We will go pulling them by hand or a spoon and wash well, that way we ensure that the sand is at the bottom of our container. Right now is when we will add to skillet in which we pork. The season and we add the juice of half lemon. We climbed the fire, cover the pan and leave for 5 minutes or until all are opened. As before (for safety reasons) if you do not open, we throw it away. If you want as the clams are opened we can go taking them to a plate, so it does not do too much. When they are all open give it a strong boil the sauce for a minute and again after that time incorporated clams stew. The left tuning for 10 seconds. Remove casserole from heat and sprinkle with parsley.

The dish is served with fried potatoes into small cubes. It is important to organize the potatoes are ready just for when you finish cooking the meat. At this point we have two options. Either incorporate into the sauce when we give the last boil for 1 minute. Thus it will absorb all the flavors and stays soft. Or if we prefer crunchy incorporate them into the last minute just when we go to serve. Anyway, it is important that the dish is brought to the table he finished cooking. You do it and then eat it. It's okay if we wait 2 or 3 minutes with the pan well covered but not more because the clams are cool and the result will not be the same. Ah, I forgot. Take a good piece of bread because what are you going to need for the sauce. Enjoy it.