Recipe courtesy of Clarissa Dickson Wright and Jennifer Paterson
Episode: The Pony Club
Save Recipe Print
Total:
24 hr 35 min
Prep:
15 min
Inactive:
24 hr
Cook:
20 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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Pulled Pork

Recipe courtesy of Ree Drummond

Pork Carnitas

Recipe courtesy of Melissa d'Arabian

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Pulled Pork

Recipe courtesy of Alton Brown

Pork Schnitzel

Recipe courtesy of Family Circle Magazine

Baked Pork Chop

Recipe courtesy of Food Network Kitchen

Easy Grilled Pork Chops

Recipe courtesy of Sunny Anderson

Balsamic Roast Pork Tenderloins

Recipe courtesy of Rachael Ray

Grilled Pork Tenderloin

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Latest Stories