Carne de Porco à Alentejana

Ingredients

• 800 gpork loin — cut into cubes
• 1 kgclams — purged in salted water
• 3 tbspmassa de pimentão
• 200 mldry white wine
• 6 clovesgarlic — crushed
• 2bay leaves
• 800 gpotatoes — cut into small cubes and fried
• 4 tbspfresh coriander — chopped
• 1lemon — cut into wedges
• 6 tbspolive oil
• to tastefine sea salt

Method

1. Cut the 800 g pork loin into bite-sized cubes and place them in a large bowl. Add 3 tbsp massa de pimentão, 200 ml dry white wine, 6 cloves of minced garlic, and 2 bay leaves. Mix well to ensure the pork is evenly coated. Cover and refrigerate overnight to allow the flavors to penetrate deeply into the meat.
2. The next day, heat 3 tbsp of olive oil in a large, heavy-bottomed pan over medium-high heat. Remove the pork from the marinade, letting excess liquid drip off, and reserve the marinade. Brown the pork cubes in batches, ensuring each piece is well-seared on all sides. This should create a deep brown crust, which is essential for flavor.
3. Once all the pork is browned, set it aside on a plate. In the same pan, add another 3 tbsp of olive oil if needed, and reduce the heat to medium. Add 1 finely chopped onion and 2 minced garlic cloves, cooking until the onion is translucent and the garlic is fragrant, about 5 minutes.
4. Remove the pan from the heat and stir in 1 tsp of paprika. Return the pan to the heat and pour in the reserved marinade. Scrape the bottom of the pan with a wooden spoon to lift any browned bits, which will enrich the sauce.
5. Return the browned pork to the pan, ensuring it is submerged in the liquid. Cover the pan and reduce the heat to low, allowing the pork to braise gently. Cook until the pork is tender and easily pierced with a fork, about 45 minutes.
6. While the pork is cooking, peel and cut 800 g of potatoes into cubes. Fry them in a separate pan with olive oil until golden and crispy. Drain on paper towels and season with fine sea salt to taste.
7. Once the pork is tender, add 1 kg of cleaned clams to the pan. Cover and cook until the clams open, about 5-7 minutes. Discard any clams that do not open.
8. To serve, place the pork and clams on a large serving platter. Scatter 4 tbsp of chopped fresh coriander over the top and squeeze the juice of 1 lemon over the dish. Serve hot with the crispy potatoes on the side.