Keto Pork and Clams (Carne de Porco à Alentejana)

Ingredients

• 1.5 lb Pork shoulder (cubed)
• 1 lb Clams (littleneck)
• 1 lb Radishes (quartered)
• 3 tbsp Olive oil
• 4 cloves Garlic (minced)
• 1/2 cup White wine
• 1 tbsp Red pepper paste (Massa de Pimentão)
• 1 Bay leaf
• 2 tbsp Cilantro (chopped)
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Place a large heavy-bottomed pot over medium-high heat. Add the 3 tablespoons of olive oil and heat until it shimmers, about 1 minute. Add the 1.5 lb of pork shoulder, cut into 1-inch cubes, in a single layer, working in batches if necessary to avoid overcrowding the pot. Brown the pork on all sides until it has a nice crust, about 3-4 minutes per side. Remove the browned pork from the pot and set it aside on a plate.
2. 2Reduce the heat to medium. Add the 4 cloves of minced garlic to the same pot and cook until fragrant, about 30 seconds, stirring constantly to prevent burning. Pour in the 1/2 cup of white wine and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Stir in the 1 tablespoon of red pepper paste and let it simmer for 1 minute.
3. 3Return the browned pork to the pot. Add the 1 bay leaf, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir everything together. Cover the pot, reduce the heat to low, and let it simmer gently for 20 minutes, or until the pork is becoming tender.
4. 4Add the 1 lb of radishes, cut into quarters, to the pot. Stir them into the pork mixture. Cover the pot again and continue to cook for 5 minutes.
5. 5Add the 1 lb of littleneck clams to the pot. Stir them in gently. Cover the pot and cook for another 5-7 minutes, or until the clams have opened and the radishes are tender when pierced with a fork. Discard any clams that remain closed after cooking.
6. 6Remove the bay leaf from the pot. Stir in the 2 tablespoons of chopped cilantro. Serve the Keto Pork and Clams immediately.

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