Carne de Porco à Alentejana (Pork with Clams)

Ingredients

• 1.5 lbs Pork shoulder
• 1 lb Clams
• 3 tbsp Olive oil
• 4 cloves Garlic
• 2 tbsp Paprika
• 0.5 cup White wine
• 1 Red bell pepper
• 1 lb Potatoes
• 0.25 cup Cilantro
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Cut the 1.5 lbs pork shoulder into 1-inch cubes. In a bowl, combine the pork cubes with 4 cloves of garlic (minced), 2 tbsp paprika, 0.5 cup white wine, 1 tsp salt, and 0.5 tsp black pepper. Mix well to coat the pork. Let this marinate for at least 30 minutes at room temperature, or cover and marinate in the refrigerator overnight.
2. 2Thoroughly rinse the 1 lb clams under cold running water in a colander. Inspect each clam and discard any that are already open and do not close when tapped firmly.
3. 3Heat 3 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (400°F / 200°C). Carefully add the marinated pork cubes to the hot oil. Brown the pork on all sides until it has a nice crust, about 5-7 minutes. Do not crowd the pot; brown in batches if necessary.
4. 4Add the 1 red bell pepper, cut into bite-sized pieces, and the 1 lb potatoes, peeled and cut into 1-inch cubes, to the pot with the browned pork. Stir everything together and cook for about 10 minutes, stirring occasionally, until the vegetables begin to soften slightly.
5. 5Pour the rinsed 1 lb clams into the pot over the pork and vegetables. Cover the pot tightly with a lid. Cook for 5-7 minutes, or until all the clams have opened. Discard any clams that remain closed after cooking.
6. 6Stir in the 0.25 cup chopped cilantro. Serve the Carne de Porco à Alentejana hot.

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