Carne de Porco à Alentejana (Pork with Clams)

Instructions

1. 1Cut the about 680 g pork shoulder into 2.54 cm 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 about 450 g 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 (about 205°C / 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 about 450 g potatoes, peeled and cut into 2.54 cm 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 about 450 g 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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