Recipe courtesy of Clarissa Dickson Wright and Jennifer Paterson

Pork with Clams

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  • Level: Easy
  • Total: 1 day 35 min
  • Prep: 15 min
  • Inactive: 1 day
  • Cook: 20 min
  • Yield: 6 to 8 servings
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Ingredients

Directions

  1. 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.
  2. Cut the meat into 1 to 2-inch cubes.
  3. 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.
  4. Serve at once.

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