Pork and cockle stew recipe
Pork and Cockle Stew recipeThis article was published by: Matthew
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Recipe introLooking for a hearty and flavorful stew recipe? Look no further than this delicious Pork and Cockle Stew. This recipe combines tender chunks of pork with succulent cockles, creating a mouthwatering dish that is perfect for cold evenings or special occasions. The stew is slow-cooked to perfection, allowing the flavors to meld together and create a rich and satisfying meal. With its combination of meaty pork, briny cockles, and aromatic herbs and spices, this stew is sure to become a new favorite.
Keywords: pork, cockle, stew, recipe, flavorful.
Pork and cockle stew recipe details
|800 g||pork neck, cut into 3cm cubes|
|1 kg||cockles, cleaned|
|1 glass(es)||dry white wine|
|salt and freshly ground black pepper|
|4 clove(s)||garlic, minced|
|1 tbsp||paprika powder|
|1 tbsp||olive oil|
|2 tbsp||cilantro, chopped|
InstructionsIn a bowl, mix together the garlic, bay leaf, paprika powder and the wine. Season with salt and pepper. Add the meat and marinate overnight. Strain the meat through a sieve and collect the marinade.
In a saucepan, melt the lard. Add the meat and stir-fry until tender and golden brown all around.
In a saucepan, combine the marinade with a glass of water, add the cockles and the cilantro. Bring to a boil. Cook the cockles until they are open. Take out the cockles with a slotted spoon and shell. Season the sauce to taste. Return the cockle flesh. Add the meat, cook stirring for a minute, then serve.
ca. 20 min
Cooking / Baking Time:
ca. 30 min
Grade of difficulty:
Calories per portion:
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