Pipis and Pork

Pipis and Pork

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Marinated in a dry white wine, this pork roast is then sautéed and combined with fresh pipis. Serve over boiled potatoes or with a crusty bread.


Serves: 4 

  • 700g pork roast, cut into 3cm cubes
  • 1 cup (250ml) dry white wine
  • 2 teaspoons paprika
  • 1 bay leaf
  • 2 whole cloves
  • salt and pepper, to taste
  • 2 cloves garlic, diced
  • 80g butter, divided
  • 2 onions, sliced
  • 4 tomatoes, diced
  • 5 cloves garlic, minced
  • 900g pipis in shell, scrubbed
  • 4 teaspoons, fresh coriander chopped
  • 2 teaspoons, fresh parsley, chopped
  • 1 lemon, quartered

Preparation:25min  ›  Cook:20min  ›  Ready in:45min 

  1. Put pork in a dish and add the wine, paprika, bay leaf, cloves, pepper, salt and 2 cloves of garlic. Cover and refrigerate overnight, turning occasionally.
  2. In a large saucepan, melt half the butter. Saute onions, tomatoes and 5 cloves of garlic. Cook gently until onions are soft; add salt and pepper to taste.
  3. Wash the pipis, discarding any that are open. Add them to the onion/tomato mixture. Cover and cook over high heat until all pipis have opened, about 5 minutes, then cook for another minute.
  4. Meanwhile, drain the pork; set marinade aside. Heat the remaining butter in a large frying pan over medium heat. Cook pork until brown on all sides. Stir in marinade, and cook until there is very little liquid left. Keep turning pork or it will stick and burn!
  5. Serve the pork, the pipis in their shells and the onion mixture with boiled potatoes. Sprinkle everything with coriander and parsley, and garnish with lemon quarters.

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