Tangy pork and cockle stew recipe

Tangy Pork and Cockle Stew recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This tangy pork and cockle stew recipe is a delicious and hearty dish that will satisfy your taste buds. The combination of tender pork and briny cockles creates a unique flavor profile that is both savory and tangy. With a rich tomato-based broth and a medley of aromatic herbs and spices, this stew is perfect for warming up on a chilly evening. Serve it with crusty bread or rice for a complete and satisfying meal.

Keywords: tangy, pork, cockle stew, recipe, hearty.

Tangy pork and cockle stew recipe details

Tangy pork and cockle stew recipe, recipe Rating: 4.6
Number of votes:112 

Ingredients

1 kg	lean pork, cut into 3cm cubes
750 ml	white wine, dry
1 kg	cockles, cleaned
4 clove(s)	garlic, sliced
1 tbsp	paprika powder
50 g	lard
1 tbsp	oil
2	onions, chopped
½	red bell pepper, diced
½ tsp	chili flakes
1 small can(s)	tomatoes, diced
2	bay leaves
1 tbsp	paprika paste
1 bunch(es)	cilantro, chopped
	salt and pepper
700 g	potatoes, peeled and quartered
200 g	black olives, pitted and sliced
2	lemons, quartered

Instructions

Cook the potatoes in salted water for 18-20 minutes.

In a large bowl, mix together the wine, 3 cloves, bay leaves and the paprika powder. Season with pepper. Add the pork and marinate for 4 hours.

Remove the garlic and the bay leaves. Drain the pork and collect the marinade. Season the meat with salt. Mix together with the paprika paste. In a large saucepan, melt the lard and fry the meat until golden brown all around. Pour half of the marinade into the saucepan and bring to a boil. Cook over low heat until the meat is tender.

In a separate saucepan, bring the cockles, half of the cilantro and ¼ of the marinade to a boil. Season with pepper. Cook the cockles until they are open. Strain through a sieve and collect the cooking liquid. Shell the cockles.

Pour the liquid into a saucepan. Stir in the oil, onions and the remaining garlic. Bring to a boil. Reduce the heat and simmer for 5-6 minutes. Stir in the bell peppers and the tomatoes. Simmer for 5 minutes. Add the cockles, the remaining liquid and the meat with the sauce. Add the cooked potatoes and toss well. Heat up and season to taste with salt and pepper.

Serve garnished with the remaining cilantro, olives and lemon quarters.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 30 min
Resting time:
ca. 4 hrs
Grade of difficulty:
medium
Calories per portion:
n/a