Spanish Pork Loin with Clams Stew

(Lomo de Cerdo con Almejas)


By Edu Valor / Author - Spanish Chef

Pork loin with clams stew is one of the many mar y montaña (surf and turf) dishes found in Spain. For some, the combination of seafood and meat may seem unusual, but give it a fair try—you might be surprised by how delicious it is.

The dish has its roots in Portugal, near the border with Spain, where it is known as porco à alentejana. The Spanish must have liked the recipe, as they went on to create their own version of it.

Both recipes are classic and so simple, you could almost make them blindfolded.

Spanish pork loin with venus clams stew on a plate.A typical and appetizing "surf and turf" dish.


Professional chefs sometimes make the Spanish lomo de cerdo con almejas stew with Iberico pork because of its subtle flavor and tender texture.

It’s easy to prepare, and you don’t need to use the more expensive Iberico meat. Your family might even ask you to make it again soon because it’s one of those dishes you want to repeat.

Serve it with some bread to soak up the sauce, along with the clams and tender meat—oh boy!

Let's Make the Pork Loin with Clams Stew!

Ingredients for 4 Servings


Preparation: 15-20 minutes
Cooking: 45-50 minutes

*Measurements in metric and USA Imperial system. For British/Canadian measurements please use the metric conversion calculator.

  • 600g/21 oz pork loin
  • 4 garlic cloves minced
  • 70ml/2.5 fl oz olive oil (approx. 6 tbsp)
  • 50cl/17 fl oz dry white wine
  • 1 tsp paprika
  • 1 tbsp minced parsley
  • 2 bay leaves
  • 1 red bell pepper short strips
  • 2 medium onions diced
  • 3 medium tomatoes diced (no seeds)
  • 500g/18 oz venus clams
  • 4 slices of lemon cut in half
  • salt and pepper

Instructions

  1. Dice the pork loin into large chunks and set it aside.
  2. Season the wine with garlic, bay leaves, paprika, and pepper.
  3. Pour the marinade over the pork and refrigerate for 6 hours or, ideally, overnight.
  4. Drain the meat, but reserve the marinade. Heat some olive oil in a pan and brown the pork chunks.
  5. Add half of the onion and the reserved marinade to the pan. Season with salt to taste. Cover and let it simmer for 40 minutes.
  6. In a separate pan, heat the remaining olive oil and add the tomatoes, bell pepper strips, and the rest of the onion. Stir well and season with salt to taste.
  7. Cook until the tomato juice evaporates, then add the clams and parsley. Turn the heat to medium-high. When the clams open, stir everything together and let it simmer for another 3 to 4 minutes on medium heat.
  8. Add the clam mixture to the pan with the pork, stirring a few times to combine everything.
  9. Garnish with halved lemon slices

TIPS: 

  • Add small pieces of jamon Iberico if you like.
  • You could use other types of clams.
  • Rice and potatoes combine well with this dish.

Spanish pork loin with clams stew in a trayAn attractive marriage of pork and clams.


It's a Dish to Combine Too


Fortunately, the Spanish pork loin with clams stew pairs well with sides like roasted or boiled potatoes, or even fried or boiled rice. If you need to serve more people, you can easily stretch the dish by incorporating these affordable staples.

For example, half a plate of roasted potatoes turns into a hearty meal when you add a couple of scoops of the stew.

While the stew can certainly stand on its own, it's often enjoyed with bread. So, why not switch out the bread for rice or potatoes?

You are the chef!

What You Will Need

  1. Two pans
  2. Paring knife
  3. Meat knife
  4. Scale
  5. Cutting board
  6. Measuring beaker
  7. Plates
  8. Spatula

Edu's Excellent Surf 'n Turf Recipes

Spanish meatballs with sepia cuttlefish stew in a white plate.Albondigas con Sepia (meatballs with sepia)