Join our mailing list!
Enter your email address
to receive advance notice of
our specials
Two Locations!
1042 Bloor St. West, Toronto
1326 Dundas St. West, Toronto
recipe ideas

Alentejo-Style Pork & Clams Portuguese Style Goat
Char-grilled Chicken 7 Bone Standing Rib Roast
Spicy Grilled Chourico Garlic Nailed Steak (Prego no Pao)
Bacalhau a Bras Picanha with Garlic (grilled/roasted)


In a glass bowl, combine the pork, garlic, half the wine, bay leaves, salt & pepper and paprika. Cover and leave to marinate for at least 8 hours. Stir occasionally.

Heat a deep saucepan over a high flame, adding the olive oil. Let the oil come to a near-smoking point. Remove the pork form the marinade and add it to the saucepan in batches, gently frying the meat until browned. Return all the meat to the pan, lower the heat to medium and add the chopped onion, stirring until the onion is just cooked. Add the marinade mixture to the pan, along with the rest of the wine, and cover and cook for about half an hour, or until the pork is tender. Remove the lid and simmer until most liquid has evaporated.

Add clams to the pan and simmer for about 5 minutes, when the shells should begin to open. Garnish with springs of coriander and wedges of lemon, and serve with fried potato.

Serves four.

< Ingredients