Portuguese Pork with Clams (Without Clams)

Ingredients

• 1.5 lbs Pork shoulder
• 3 tbsp Olive oil
• 1 medium Red bell pepper
• 1 medium Onion
• 4 cloves Garlic
• 0.5 cup White wine
• 1 cup Vegetable broth
• 1 tbsp Seaweed flakes (Nori)
• 1.5 lbs Potatoes
• 2 leaves Bay leaf
• 1 tsp Paprika
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Fresh cilantro

Instructions

1. 1Cut the 1.5 lbs pork shoulder into 1-inch cubes. Season the pork cubes with 1 tsp salt, 0.5 tsp black pepper, and 1 tsp paprika.
2. 2Heat 3 tbsp olive oil in a large 12-inch skillet or heavy-bottomed pot over medium-high heat, about 400°F (200°C). Brown the seasoned pork cubes on all sides until they have a nice crust, then remove the pork from the pot and set aside.
3. 3Add the medium onion (chopped), medium red bell pepper (chopped), and 4 cloves garlic (minced) to the same pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
4. 4Pour in 0.5 cup white wine to deglaze the pot, scraping the bottom with a spoon to loosen any browned bits. Let the wine simmer and reduce slightly for about 1 minute.
5. 5Add 1 cup vegetable broth, 1 tbsp seaweed flakes, and 2 leaves bay leaf to the pot. Bring the liquid to a gentle simmer.
6. 6Return the browned pork to the pot. Cover the pot, reduce the heat to medium-low, about 300°F (150°C), and simmer for 30 minutes, or until the pork is tender when pierced with a fork.
7. 7While the pork is simmering, peel and cut the 1.5 lbs potatoes into 1-inch cubes. Add the cubed potatoes to the pot with the pork. Continue to simmer, covered, for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
8. 8Remove the bay leaves from the pot. Stir in the 2 tbsp fresh cilantro just before serving.

Substitutions

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