Carne de Porco à Portuguesa with Clams

Ingredients

Quantities are for one portion.

• 100 gfresh clams in shell
• 50 mlwhite wine
• 15 mlolive oil
• salt to taste
• 150 gpotatoes, cut into fries
• 1 tbspvegetable oil (for fries)
• 150 gpork shoulder, cubed
• 1garlic clove, crushed
• 1 tbspred pepper paste (massa de pimentão)

Method

1. Toss the cubed pork in the red pepper paste, crushed garlic, and a splash of the white wine. Let marinate.
2. Wash the fresh clams to remove grit, discarding open ones.
3. Fry the potato fries in the vegetable oil until crispy. Set aside and keep warm.
4. Heat the olive oil in a wide pan with a lid. Sear the marinated pork cubes until a dark brown crust forms.
5. Pour the remaining white wine into the pan. Add the clean clams and cover tightly.
6. Steam until the clams pop open and the sauce reduces slightly. Discard unopened clams.
7. Place the crispy fries on a wide plate. Ladle the hot pork, clams, and savory wine sauce directly over the fries so they soak up the liquid.