Fillet Of Pork With Mussels Lomo De Porco Com Amijoas Recipes

LOMO AL TRAPO

Steps:

• Let the tenderloin stand at room temperature for about 1 hour.
• Prepare a charcoal grill for medium-high heat.
• Put the wine in a medium bowl. Soak a large clean cotton towel in the wine until completely soaked. Wring out the towel until it is damp but not dripping. Lay the towel out flat on a work surface with a long side facing you. Sprinkle the salt on the towel to make a 16-by-12-inch rectangle that is about 1/4 inch thick. Scatter the red pepper flakes, black pepper and oregano sprigs on the salt.
• Position the tenderloin on the bottom center of the salt rectangle, so there is about a 1-inch border of salt on the bottom edge. Roll up the tenderloin in the towel, folding in the sides and making sure the meat is covered in salt on all sides. Tie the towel tightly with kitchen twine at 1- to 2-inch intervals.
• Place the wrapped tenderloin directly on the coals for 10 minutes, then flip and cook for another 10 minutes. Remove to a metal baking sheet and let rest for 5 minutes, then cut the tenderloin out of the towel and break away the salt crust. Transfer to a cutting board. Let rest for another 10 minutes before slicing.

FILLET OF PORK WITH MUSSELS (LOMO DE PORCO COM AMêIJOAS)

Steps:

• Preheat the oven at 220°C (425°F).
• Brush pork with salt, pepper and the minced garlic. Heat the lard and add the pork fillet and cook for 40 minutes.
• Wash the mussels well. Heat olive oil in a large pot and sauté the onions until golden. Add the tomatoes and pepper, stirring well and cooking until the tomatoes are well cooked and soft.
• Add the wine to the tomato mixture and and simmer for a further 10 minutes.
• Add the mussels and cook for another 10 minutes, covered.
• Once the mussels are open taken them out and remove them from the shells, reserving the sauce in which they were cooked. Add flour to the sauce and stir on low heat to thicken. Add parsley and basil and extra salt to taste.
• Take cooked fillet and cut into slices, top the slices with mussels and sauce and cook in the oven at 240°C (475°F) for a further 10 minutes.
• Delicious served hot with bread.

PORK WITH CLAMS (LOMBO DE PORCO COM AMEIJOAS)

Steps:

• Blitz the peppers with the garlic and salt, pour the oil in slowly and continue blending till all is a smooth paste.
• Put pork in a non metallic bowl. Mix the garlic into the red pepper paste and add the wine,and coriander stir well then pour over the pork.
• Marinate overnight in the fridge.
• Remove the pork from the sauce with a slotted spoon, set the sauce to one side.
• Heat the bacon fat in a pot and fry the pork till browned all over, remove pork from the pot.
• Cook the onion in the bacon fat till just soft, but, not browned.
• Return the pork to the pot, add the reserved marinade, and, bring to a simmer. Cover with a lid and cook gently for 1 hour.
• Add the clams, cover and cook for 10 minutes.
• Remove any clams that do not open.
• Serve with fries or fresh crusty bread.