We used to have this dish at the Petersham Portuguese Chicken Shop and Restaurant in Sydney before it burnt down in a terrible fire. I have never made it at home but thought I’d try it out for something a bit different. I did a bit of research on the Internet and checked a variety of recipes, some with and without the capsicum paste, before deciding on this version. The stew comes from the Alentejan region of Portugal and is usually served with fried potatoes but can be served with crusty bread or plain rice.
Marinating the pork in the milk and wine overnight tenderises the pork and gives it a lovely almost silky texture when cooked. The roasted capsicum paste can be made the day before as well if you want and adds a sweetness and a subtle spiciness that compliments the natural saltiness of the clams. The clams can be replaced by cockles but purging them by soaking in water is important to remove any grit.
So, please note the time required for marinating the pork and purging the clams below.
Marinating time: 8 hours or preferably overnight
Purge clams: 2 hours soaking in water to remove any grit
Prep time: 10 minutes Cooking time: 1. 5 hours (including roasting capsicum)
Roast Capsicum Sauce:
2 medium size red capsicums
8 cloves of garlic unpeeled
500g pork belly rind removed and cut into 2.5cm cubes
1 cup milk
1/2 cup wine
2 bay leaves
1/2 tspoon cracked black pepper
1/4 tspoon salt
4 eschallots thinly sliced
4 cloves garlic crushed
4 tablespoons olive oil
1 cup vermouth or dry sherry
1/2 cup capsicum paste
1-1.5 cup chicken stock or water
1 kg of clams soaked in water for 2 hours, washed and drained
1/2 bunch of thyme tied with kitchen string
500g marinated pork belly removed from marinade and patted dry on kitchen towel
chopped parsley to garnish
Marinate pork belly pieces in milk, white wine, peppercorns, salt and bay leaves mixture overnight or at least 8 hours
Cover clams with cold water and soak for 2 hours, changing water a few times to remove grit
Pre-heat oven to 200 degrees celcius and roast whole capsicums and unpeeled garlic cloves sprayed with olive oil until capsicum blisters and starts to blacken, after 25 minutes raise heat to maximum to blacken capsicum if necessary, turn capsicums through roasting process. Remove from oven and place capsicums, not garlic, in a plastic bag and tie a knot in it. The heat from the capsicums will create a little steam bag and make the skins peel off easily when you take them out. Skin, reseed and chop the capsicum flesh. Peel and chop garlic. Blitz capsicum and garlic in a small food processor to create a paste.
Heat oven to 180 degrees celcius.
Heat half the oil in an non-stick frying pan and fry pork pieces on high heat to brown on all sides. Remove from oil and drain on paper towel.
Heat other half of the oil in a heavy based casserole pot, then add eschallots and garlic and cook slowly until onions are translucent.
Add pork and 1/2 cup capsicum paste, vermouth or sherry to onion mixture in pot and place in oven, uncovered for 30 minutes.
Add clams, stock and thyme. Cover pot and put back in oven for 15-20 minutes or until clams open.
Remove thyme, garnish with parsley and serve with potatoes, rice or bread and a crisp, green salad.