Portuguese Pork and Clams

Ingredients and Weight:

• 2 lbs / 900 g boneless pork shoulder, cut into 1-inch cubes
• 1/2 cup / 120 ml olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup / 240 ml dry white wine
• 1 (28-ounce) can / 800 g diced tomatoes, undrained
• 1 cup / 240 ml chicken broth
• 1 bay leaf
• 1 tsp / 5 g dried thyme
• 1 lb / 450 g littleneck clams, scrubbed
• 1/2 cup / 120 ml chopped fresh cilantro

Preparation Time:

15 minutes

Cooking Time:

1 hour and 15 minutes

Difficulty Level:

2 (intermediate)

Preparation Method Steps:

1. In a large skillet or Dutch oven, heat the olive oil over medium heat.
2. Season the pork cubes with salt and pepper to taste.
3. Add the pork to the skillet and brown on all sides.
4. Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
5. Stir in the white wine and cook until reduced by half.
6. Add the tomatoes, chicken broth, bay leaf, and thyme. Bring to a simmer and cook for 30 minutes.
7. Add the clams and cook until they open, about 5 minutes.
8. Discard any unopened clams.
9. Stir in the cilantro and serve immediately.

Nutritional Information:

• Serving size: 1 cup
• Calories: 350 kcal
• Protein: 25 g
• Carbohydrates: 20 g
• Fat: 15 g
• Dietary fiber: 2 g
• Cholesterol: 55 mg

Dish Characteristics:

• Savory and flavorful
• Tender and juicy pork
• Plump and briny clams
• Rich and flavorful sauce

User Comments:

• "This dish was absolutely delicious! The pork was tender and juicy, the clams were perfectly cooked, and the sauce was incredibly flavorful."
• "I made this for a dinner party and everyone loved it. It was easy to make and very impressive."
• "The perfect combination of Portuguese and American flavors. I will definitely be making this again."

Special Precautions and Tips:

• Use a good quality olive oil for the best flavor.
• If you can't find littleneck clams, you can use Manila clams instead.
• Be sure to scrub the clams thoroughly before cooking.
• Discard any clams that do not open during cooking.