Ingredients with Measurements:
- 1 pound pork shoulder, cut into small cubes
- 1 pound clams, cleaned and scrubbed
- 2 onions, thinly sliced
- 4 garlic cloves, minced
- 2 red bell peppers, thinly sliced
- 2 tablespoons tomato paste
- 1/2 cup white wine
- 1/2 cup chicken broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large skillet or Dutch oven
Step-by-step instructions:
1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add the pork cubes to the skillet and cook until browned on all sides, about 5 minutes.
3. Remove the pork from the skillet and set aside.
4. Add the onions, garlic, and red bell peppers to the skillet and cook until softened, about 5 minutes.
5. Stir in the tomato paste and cook for another 2 minutes.
6. Add the white wine and chicken broth to the skillet and bring to a simmer.
7. Return the pork to the skillet and stir to combine.
8. Cover the skillet and simmer for 30 minutes, stirring occasionally.
9. Add the clams to the skillet and cover again.
10. Cook for an additional 10 minutes or until the clams have opened.
11. Discard any clams that do not open.
12. Season with salt and pepper to taste.
13. Garnish with fresh parsley and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for browning pork
Simmer for cooking pork and clams
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 15g
Protein: 40g
Substitutions for ingredients:
- Pork shoulder can be substituted with pork loin or tenderloin.
- Clams can be substituted with mussels or shrimp.
- Red bell peppers can be substituted with green bell peppers or poblano peppers.
Variations:
- Add diced potatoes to the skillet for a heartier dish.
- Use chorizo instead of pork for a spicier version.
- Add a can of diced tomatoes for a more tomato-based sauce.
Tips and tricks:
- Make sure to clean and scrub the clams thoroughly before cooking.
- Do not overcook the clams or they will become tough and rubbery.
- Serve with crusty bread to soak up the sauce.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a skillet over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of fresh parsley on top.
Garnishes:
Fresh parsley
Pairings:
Serve with a crisp white wine, such as Vinho Verde.
Suggested side dishes:
Crusty bread, roasted potatoes, or a green salad.
Troubleshooting advice:
If the sauce is too thin, simmer uncovered for a few minutes to thicken.
Food safety advice:
Make sure to discard any clams that do not open during cooking.
Food history:
Cebolada is a traditional Portuguese dish made with onions and often served with meat or fish.
Flavor profiles:
Savory, slightly sweet, and briny.
Serving suggestions:
Serve hot as a main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Portuguese