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 pork shoulder into 1-inch cubes and season with salt, pepper, and paprika.
2. 2Heat olive oil in a large skillet or pot over medium-high heat.
3. 3Brown the pork cubes on all sides and remove from the pot.
4. 4Add onion, red bell pepper, and garlic to the pot and cook until softened, about 5 minutes.
5. 5Deglaze the pot with white wine, scraping up any browned bits from the bottom.
6. 6Add the vegetable broth, seaweed flakes, and bay leaf. Bring to a simmer.
7. 7Return the pork to the pot. Cover and simmer for 30 minutes, or until the pork is tender.
8. 8While the pork is simmering, peel and cube the potatoes.
9. 9Add the potatoes to the pot and cook until tender, about 15 minutes.
10. 10Garnish with fresh cilantro before serving.

Substitutions

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