Carne de Porco à Alentejana (Pork with Clams)

Instructions

1. 1In a large bowl, combine the about 680 g pork tenderloin (cubed), 4 cloves minced garlic, 1 tbsp paprika, 1 tbsp red pepper paste, 1/2 cup white wine, 1 tsp salt, and 1/2 tsp black pepper. Stir everything together until the pork is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to several hours.
2. 2Heat 3 tbsp olive oil in a large skillet or Dutch oven over medium heat, about 175°C.
3. 3Add the marinated pork to the hot skillet. Cook for 5-7 minutes, turning the pieces occasionally, until browned on all sides. The pork should reach an internal temperature of 63°C. Remove the pork from the skillet and set it aside on a plate.
4. 4Add the 1 medium chopped onion to the same skillet. Cook, stirring often, for about 5 minutes, or until the onion is softened and translucent.
5. 5Add the about 450 g cubed potatoes and 1 bay leaf to the skillet. Cook for 10-15 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork. The potatoes should be easily pierced but not falling apart.
6. 6Return the cooked pork to the skillet with the potatoes and onions. Add the about 450 g scrubbed clams. Cover the skillet tightly and cook for 5-7 minutes, or until all the clams have opened. Discard any clams that remain closed.
7. 7Remove the bay leaf from the skillet. Stir in the 1/4 cup chopped cilantro.
8. 8Serve the Carne de Porco à Alentejana hot.

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