Pork Alentejana

Ingredients

Quantities are for one portion.

• 100 gfresh clams in shell
• 50 mlwhite wine
• 15 mlolive oil
• salt and pepper to taste
• 10 gfresh cilantro (coriander), chopped
• 150 gpotatoes, cubed
• 150 gpork shoulder, cubed
• 1garlic clove, crushed
• 1 tsppaprika

Method

1. Toss the cubed pork in the paprika, crushed garlic, half the white wine, salt, and pepper. Leave to marinate.
2. Wash the clams in cold water to remove sand, discarding any that stay open.
3. Toss the cubed potatoes in a spot of oil and roast them until crispy.
4. Heat the olive oil in a wide pan or pot with a lid. Sear the marinated pork cubes until browned and crusted.
5. Pour the remaining white wine into the pan to deglaze it. Add the cleaned clams.
6. Cover the pan tightly to let the steam open the clams. Discard any clams that refuse to open after a few minutes.
7. Toss the crispy roasted potatoes into the pan so they soak up the rich, briny sauce from the clams and pork. Garnish with chopped cilantro.