pork and littlenecks... my favorite

Seafood: a New England favorite!  I am a lifelong fan of all seafood dishes, but anyone who knows me knows that my absolute favorite is pork and littlenecks.

Having grown up half an hour south east of Boston, I live in an area that is heavily populated by those of Portuguese decent.  Skilled at both fishing and cooking, it is no surprise some of my favorite seafood dishes are heavily influenced by the Portuguese culture.  Not only are the dishes fresh and delicious, they are also readily available in the area.  Each of my favorite restaurants has a different take on pork and littlenecks, however each one is delicious in it's own way.

Earlier my love and I were debating going out or staying in for dinner tonight.  We both agreed we needed to get pork and little necks somewhere. Instead of going out to dinner, we opted to stay in and cook instead. I can not take credit for this meal, it was all him (thanks babe)! The recipe is one that has been used in his family for a while now and is absolutely fabulous! The bare-bones recipe is phenomenal, however there are also plenty of modifications you can make (adding Goya seasoning, adding whole garlic, adding shallots, garnishing with hot red peppers, etc) based upon your own personal preference!

Pork and Littlenecks:

1 pound pork loin (cut into 1-inch cubes)
1 tbsp. salt
2 tbsp. paprika
1 tsp. pepper
1 tsp. cayenne pepper
2 bay leaves
4 cloves of garlic (minced)
1 cup white wine (more to taste if desired)
4 medium potatoes (peeled and cubed)
20 littlenecks (rinse well)
5 or more whole cloves of garlic (optional)
3 shallots, thinly sliced (optional)
Vegetable oil for frying potatoes and pork
Portuguese red pepper for garnish

In a small bowl, combine salt, paprika, pepper, cayenne pepper, bay leaves, garlic, shallots, and wine.  Pour over pork cubes and refrigerate for 24 hours.

Drain the pork and save the marinade.

In a large skillet, brown the pork in the vegetable oil.  Add the marinade and additional wine if you decide you want more (to taste). Over medium heat, simmer the pork until 3/4 of the way cooked through.

Deep fry potatoes in oil until browned and add to the pork and littlenecks pan.

Bring sauce to a boil and add in the littlenecks.  Cover and cook until done (when littlenecks are open).

Garnish with a red pepper if you so choose and enjoy!