Fillet Of Pork With Mussels Lomo De Porco Com Amijoas Recipes

FILLET OF PORK WITH MUSSELS (LOMO DE PORCO COM AMêIJOAS)

Steps:

• Preheat the oven at 220°C (425°F).
• Brush pork with salt, pepper and the minced garlic. Heat the lard and add the pork fillet and cook for 40 minutes.
• Wash the mussels well. Heat olive oil in a large pot and sauté the onions until golden. Add the tomatoes and pepper, stirring well and cooking until the tomatoes are well cooked and soft.
• Add the wine to the tomato mixture and and simmer for a further 10 minutes.
• Add the mussels and cook for another 10 minutes, covered.
• Once the mussels are open taken them out and remove them from the shells, reserving the sauce in which they were cooked. Add flour to the sauce and stir on low heat to thicken. Add parsley and basil and extra salt to taste.
• Take cooked fillet and cut into slices, top the slices with mussels and sauce and cook in the oven at 240°C (475°F) for a further 10 minutes.
• Delicious served hot with bread.

LOMO AL AJILLO (PORK LOIN IN GARLIC)

Steps:

• Cut loin into bite-sized strips.
• Heat large pan with extra virgin olive oil to medium-hug heat.
• Place loin in pan.
• Add the garlic and sauté a little but not brown and add a bit of wine.
• Add bay leaf and peppers.
• Add more wine and a glass of water, should be covered, season with Beef Bouillon Cube.
• Lower heat slightly when it starts to reduce.
• Immediately afterwards return to medium heat and let braise further on its own juice from 7 to 10 minutes.
• Taste if it needs more wine.
• When the sauce has reduced, serve the loin with potatoes.

PORK WITH CLAMS (LOMBO DE PORCO COM AMEIJOAS)

Steps:

• Blitz the peppers with the garlic and salt, pour the oil in slowly and continue blending till all is a smooth paste.
• Put pork in a non metallic bowl. Mix the garlic into the red pepper paste and add the wine,and coriander stir well then pour over the pork.
• Marinate overnight in the fridge.
• Remove the pork from the sauce with a slotted spoon, set the sauce to one side.
• Heat the bacon fat in a pot and fry the pork till browned all over, remove pork from the pot.
• Cook the onion in the bacon fat till just soft, but, not browned.
• Return the pork to the pot, add the reserved marinade, and, bring to a simmer. Cover with a lid and cook gently for 1 hour.
• Add the clams, cover and cook for 10 minutes.
• Remove any clams that do not open.
• Serve with fries or fresh crusty bread.