Pork with cockles

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  • heads of garlic: 8
  • Salt: taste.
  • laurel leaves: 2
  • Paprika: taste.
  • Lard: taste.
  • kilo economy: 1/2
  • Pork cubed: 750 g
  • cup white Wine/red: 1
  • White and black pepper: taste.
  • Pickles varied: to taste.
  • Salsa: taste.


In a saucepan, put the pork in the fry in lard, (after you have been marinate with a little wine, and 4 garlic), with the crushed garlic, bay leaf, a little paprika and salt to taste.

Let brown and add a little wine to taste. When you are almost cooked, add the cockles and cover to open completely. Remove and place on a plate decorated with the pickles, chopped parsley.

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