With Manny Lapa
Some of the best secrets of Portuguese cooking are revealed by Executive Chef and Manager for The Azorean Restaurant, Manny Lapa. Named after the Portuguese province of Alentejo (one of the world’s leading cork producing areas), this is perhaps the most famous of Portugal’s pork dishes. Since Alentejo is a rich agricultural region and also has a seacoast, the dish is reported to have originated near the clam digging tidal areas along the coast.The main ingredients are pork sirloin, fresh sea clams and fried cubed potatoes served in a rich gravy style broth. In this version the sauce is made with roasted red pepper sauce, white wine, garlic and cilantro. Ube the pork and add some paprika, chopped garlic, olive oil, white wine, and spicy red pepper paste. Let marinate for half hour or more in the refrigerator before adding to a hot pan with the sea clams where more of the same ingredients are added as well as some chicken stock. One tip, add little or no salt because the juice from the clams will provide some salt.
Traditionally Clams Alentejana was cooked all together in a beautiful closed hinged copper pan called a Cataplana, which is often made of copper and shaped like two clamshells hinged at one end and able to be sealed using a clamp on either side of the assembly. With a rounded bottom similar to that of a wok, the Cataplana is best used on the stovetop but can also go in the oven.
Cataplanas are a feature of many Algarve kitchens and are often used as a centerpiece dish at social gatherings.
