Paprika pork collar & clams
Ed Smith’s take on carne de porco à Alentejana: pork meat and clams, Alentejan style
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Ingredients
- 15g light brown sugar
- 15g sea salt
- 1 heaped tsp sweet paprika
- 300g water
- Peel of 1 lemon
- 8 sprigs thyme
- 2 x 200-250g pork collar steaks (about 2-3cm thick)
- 400-500g palourde clams
- 15 sprigs parsley
- 2 tbsp vegetable oil
- 15g butter
- 1 romano pepper, finely diced
- 1 large garlic clove, finely sliced
- 200ml Portuguese white wine
- 2 tsp sweet paprika
- 1 lemon, juice
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