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garlic sweet paprika red pepper salt olive oil pork loin extra-virgin olive oil onion white wine Manila clams flat leaf parsley
Viewed: 79 - Published at: 6 years agoIngredients
- 6 large garlic cloves, smashed
- 1 tablespoon plus 1 teaspoon sweet paprika
- 2 1/2 teaspoons crushed red pepper
- Sea salt
- 3/4 cup pure olive oil
- 2 pounds boneless pork loin, cut into 1/2-inch dice
- 3/4 cup extra-virgin olive oil
- 1 medium onion, finely chopped
- 2 cups dry white wine
- 3 pounds Manila clams or cockles, scrubbed and rinsed
- 1/4 cup finely chopped flat-leaf parsley
Method
- In a mini food processor, combine the garlic with the paprika, crushed red pepper and 2 teaspoons of salt and pulse until finely chopped.
- Add 1/4 cup of the pure olive oil and process to a paste.
- Add the remaining 1/2 cup of pure olive oil and process until smooth.
- Transfer the marinade to a large bowl, add the pork and toss to coat.
- Cover and refrigerate for at least 8 hours or overnight, stirring occasionally.
- Heat the extra-virgin olive oil in a large deep skillet.
- Add the pork and its marinade and cook over high heat, stirring occasionally, until the meat loses its pink color, 3 to 4 minutes.
- Using a slotted spoon, transfer the pork to a large bowl, leaving the oil in the skillet.
- Add the onion to the skillet and cook over high heat, stirring, until softened, about 5 minutes.
- Add the wine and boil until slightly reduced, about 10 minutes.
- Add the clams to the skillet, cover and cook just until they begin to open, 3 to 4 minutes.
- Return the pork to the skillet, along with any juices, and cook until the clams are open and the meat is just cooked through, about 2 minutes longer.
- Sprinkle with the parsley and serve in deep bowls.
