It’s been a while since I share one of my recipes with you but don’t worry; it doesn’t mean that I haven’t been cooking 🙂 But I haven’t been feeling very well so my spare time was used mainly to cook and to rest. Now I’m back to normal (whatever that is!) and I can dedicate more time showing you what I’ve been doing around my kitchen 🙂
A few days ago I cooked this fried pork Portuguese style which is a very traditional dish from my country. It’s a dish originated in the Algarve, the southernmost region of mainland Portugal which is the region where I was born. In the original recipe, you add cooked shell-on clams in the end. But my boyfriend doesn’t like the combination of meat and fish so I cooked a no clams version. But believe me, both versions are really good.
According to some researches, back in the days, the population of the Algarve used to take advantage of the fish bones in the production of flour, which were then used in feed for pigs. But this kind of flour, gave a strange flavor to the meat, people said that the meat tasted of fish. Says the “legend” that one day, a cook, had the idea to try to add clams to the meat hopping that the flavor would hide the taste of the fish from the meat. The combination was a success and so the pork with clams was born. Since then the recipe suffered some modifications and some people (like me) cook the meat without the clams but it’s still a very tasty and traditional dish.
This dish can now be found everywhere in Portugal but if you look for the best and most traditional visit the restaurants near the coast particularly in the southern areas. You won’t be disappointed. If you can’t travel all the way there, here’s the recipe… just give it a try: it’s yummy 🙂