Guisado de carne de porco com Amêijoas (Pork Stew with Cockles)
Guisado de carne de porco com Amêijoas (Pork Stew with Cockles) is a traditional Angolan recipe for a classic stew of pork in a tomato and onion base with dry white wine that's finished with cockles and coriander leaves. The full recipe is presented here and I hope you enjoy this classic Angolan version of: Guisado de carne de porco com Amêijoas (Pork Stew with Cockles).
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This is a classic Angolan recipe that marries Portuguese pork with Atlantic shellfish to create a dish that's uniquely African.
Ingredients:
800g loin of pork, sliced into 2cm cubes
35 cockles, picked from their shells, rinsed and left in a bowl of water to soak
3 onions, finely chopped
1 tbsp olive oil
2 garlic cloves, finely chopped
200ml dry white wine
150g tomatoes, blanched, peeled and chopped
generous handful of coriander leaves, chopped
1 bayleaf
salt and freshly-ground black pepper, to taste
Method:
Heat the oil in a deep, flame-proof casserole. When the oil is almost smoking, add the pork, onions and garlic. Cook, stirring frequently, for about 10 minutes, or until the meat is nicely browned all over. Add the bayleaf, tomatoes and wine and bring to a simmer.
Reduce the heat, cover and cook at a gentle simmer for 90 minutes, adding more liquid if the stew seems to be getting too dry.
After the 90 minutes of cooking, drain the cockles and add to the stew with the chopped coriander. Bring back to a simmer and cook for a few minutes, or until heated through. Serve hot with rice.
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