Recipe courtesy of Clarissa Dickson Wright and Jennifer Paterson
Episode: The Pony Club
Save Recipe Print
Total:
24 hr 35 min
Active:
15 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Mix the garlic and salt and crush into a paste. Brush the meat with the paste, then chili sauce, cover and refrigerate for 24 hours.

Cut the meat into 1 to 2-inch cubes.

Wash the clams thoroughly in several changes of water. Fry the meat in the lard for 10 minutes, or until brown. Add the clams and cook over a high heat so they open quickly, discard any that do not open.

Serve at once.

Trending Videos 6 Videos

Get the recipe

Grilled Fish and Pineapple 01:02

Pineapple planks are your tasty solution for grilling fish filets.

Similar Topics:

IDEAS YOU'LL LOVE

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Pulled Pork

Recipe courtesy of Ree Drummond

Pork Carnitas

Recipe courtesy of Melissa d'Arabian

Spanish Pork with Chickpeas

Recipe courtesy of Food Network Kitchen

Mojo Marinated Pork

Recipe courtesy of Bobby Flay

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Oven-Roasted Pulled Pork Sandwiches

Recipe courtesy of Tyler Florence

Slow-Cooker Pork With Noodles

Recipe courtesy of Food Network Kitchen

"Pork on Pork" Chops

Recipe courtesy of Amanda Freitag

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.