Pork with Clams (Carne de Porco)
2-3 lbs. Pork loin or shoulder, cut into bite-sized chunks
4 cloves of Garlic
1 tsp. Pepper
1 tbsp. oil
2 lbs. of Clams (about 50)
1 tsp. Salt
1 small handful of Parsley
Method of Preparation:
1.Marinate the pork loin with minced garlic, salt and pepper.
2.Put the pork in a large skillet on medium heat and add the oil, pan fry until the pork is brown. This should take about 5 minutes.
3.Wash the clams and add into the pork, cover and steam until the clams open. Sprinkle with the herbs and lemon. Serve with fried potato cubes.