Try this Pork with Clams (Porco Com Ameijoas a Alentejana) recipe, or contribute your own.
Suggest a better descriptionStep 1:Put cubed pork in a dish and add the wine, paprika, bayleaf, cloves, pepper and salt and the equivalent of 3 of the crushed garlic cloves. Cover and leave, refrigerated, overnight, turning occasionally. Step 2:In a large saucepan, heat 1 ounce of margarine, add the onions, the tomatoes and the rest of the garlic and cook gently until the onions are soft. (Add salt and pepper to taste). Step 3:Wash the clams( discarding any that are open) and add them to the onion/tomato mixture. Cover and cook on high heat until all have opened (about 5 minutes), then cook for another minute. Step 4:Meanwhile drain the pork, keeping the marinade. Heat the rest of the margarine in a large frying pan, add the pork and brown on all sides over medium heat. Add the marinade and continue to cook until there is very little liquid. Step 5:Serve the pork, the clams in their shells and the onion mixture with boiled potatoes, sprinkling everythin with coriander and parsley and garnishing with lemon quarters. Posted to EAT-L Digest - 25 Jun 96 Date: Wed, 26 Jun 1996 19:19:53 -0800 From: Howard Mann
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Serving Size: 1 Serving (819g) | ||
Recipe Makes: 4 | ||
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Calories: 1253 | ||
Calories from Fat: 1052 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 116.9g | 156 % | |
Saturated Fat 40.3g | 202 % | |
Monounsaturated Fat 55.4g | ||
Polyunsanturated Fat 15.3g | ||
Cholesterol 125.8mg | 39 % | |
Sodium 1079.2mg | 37 % | |
Potassium 1784.3mg | 47 % | |
Total Carbohydrate 33.7g | 10 % | |
Dietary Fiber 10.1g | 40 % | |
Sugars, other 23.7g | ||
Protein 20.5g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1253
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