Portuguese Pork Picadinhos |
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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Had this at a restaurant 15 years ago as an appetizer & have been making it ever since as a main meal. Nice flavors that all blend well together. Ingredients:
1 lb shrimp |
2 lbs pork tenderloin (cut into 1 inch squares) |
6 potatoes (peeled & cut into 2inch cubes) |
1 cup white wine |
1/2 cup extra virgin olive oil |
4 tablespoons extra virgin olive oil |
12 clams |
1/4 lb chorizo sausage, slice thin (spanish sausage) |
1 lb black & green spicy olives (i use mixture of black greek, and italian type-don't use plain black & green olives) |
6 pickled pepperoncini peppers |
salt |
1/2 lb scallops |
1/2 cup balsamic vinegar (optional) |
Directions:
1. Brown pork in hot skillet until nice golden color with 4 tablespoons of olive oil. add potatoes and.
2. add chorizio into pan. Saute with pork until chorizio looses some of its red color.
3. clean clams & steam open. throw away those that don't open. In a 13 x 9 pan, add pork & chorizio mixture, clams, scallops,pepperonici , olives. If you don't have the olives , pepperoncini,or wine, you will need to add vinegar to give it some tartness. Capers would be a nice touch as suggested by a reader.
4. pepperoncini. Pour wine and olive oil over and cover with aluminum foil.
5. cook for 40 minutes at 350.
6. Serve with white rice.
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