Carne de Porco à Alentejana (Pork with Clams)

Instructions

1. 1Place a 30.48 cm skillet over medium-high heat (190.6°C/190°C) and add the 3 tablespoons of olive oil. Once the oil is shimmering, add the 1 medium onion (chopped) and the 4 cloves garlic (minced). Cook, stirring occasionally, for 3-5 minutes until the onion is softened and translucent.
2. 2Add the about 680 g pork shoulder (cubed) to the skillet. Cook, stirring occasionally, for 5-7 minutes until the pork is browned on all sides. Stir in the 1 tablespoon sweet paprika, 1 teaspoon salt, and 0.5 teaspoon black pepper until the pork is evenly coated.
3. 3Pour in the 0.5 cup dry white wine and the 0.5 cup chicken broth. Bring the liquid to a simmer, then reduce the heat to low, cover the skillet, and cook for 20 minutes, allowing the pork to become tender.
4. 4Add the about 450 g potatoes (cubed) and the about 450 g clams (cleaned) to the skillet. Stir gently to combine. Cover the skillet again and cook for 10-15 minutes, or until the potatoes are fork-tender and the clams have opened. Discard any clams that do not open.
5. 5Remove the skillet from the heat. Stir in the 0.25 cup chopped cilantro. Serve the Carne de Porco à Alentejana immediately.

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