Wednesday, March 20, 2013

Piri Piri Clams

Piripiri clams is a Portuguese blend of many national favorites; heat, seafood and pork. Piri piri sauce can reach unbearable heats. As a national staple, piri piri is splashed on meats, used to marinate, glaze and dunk. Few households and restaurants serve this sauce with pão (jaw working bread), as a starter. Also, anything BBQ'd with piri piri will have you crying and sweating at the same time. It's a must!
Before coming to the states I was a chilli wimp, a weakling. I could not take the heat. But easing my tastebuds into Hispanic pepper based dishes has given me a HUGE tolerance. But anyway, if heat isn’t for you, watered down piri piri sauces are available everywhere, which is what I did to start with. Break the dish down with a light beet and goat’s cheese salad. The dairy broke up the heat and sweats. A side of starchy potatoes also makes as a great side.

Serves four
1 pound of clams
½ pound female pork belly
¼ cup piri piri sauce
1 tbsp butter
Salt and Pepper to taste

Beet and Goat’s Cheese Salad
½ cup walnuts
1 cup diced baby beats
2 tbsp olive oil
1 tbsp lemon juice

Pan Fried Potatoes
1 pound red creamy baby potatoes
2 tbsp butter
1 tbsp mustard powder


Female pork is better for cooking; it is less pungent than male pork. Dice pork belly and marinate in half the piri piri sauce for one hour. On a high heat, pan fry pork belly until crisp and brown. Shortly after, add the clams and remaining piri piri. Salt and pepper to taste and set aside.
 Halve potatoes and boil for 10 minutes. Straight after pan fry potatoes in butter, dousing in mustard powder, salt and pepper. Fry until crisp. For the salad, combine ingredients and add combined olive oil and lemon juice. The acidity from lemon juice keeps everything fresh and zesty.

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