Carne de Porco à Alentejana

Ingredients

Pork shoulder

2 pounds, cut into bite-sized pieces

Clams

1 pound, cleaned

Potatoes

2 large, peeled and diced

Garlic

4 cloves, minced

Paprika

2 teaspoons

White wine

1 cup

Olive oil

3 tablespoons

Fresh cilantro

1/4 cup, chopped (for garnish)

Bay leaf

1

Salt

to taste

Black pepper

to taste

Instructions

1. In a large bowl, combine the pork pieces, minced garlic, paprika, salt, and pepper. Mix well to ensure the pork is evenly coated. Cover and let it marinate for at least 30 minutes, or preferably overnight in the refrigerator for deeper flavor.
2. Heat olive oil in a large pan over medium heat. Once hot, add the marinated pork to the pan, browning it on all sides, which should take about 5-7 minutes.
3. Add the diced potatoes and bay leaf to the pan. Stir well and cook for about 10 minutes, allowing the potatoes to start softening.
4. Deglaze the pan by pouring in the white wine, scraping up any browned bits from the bottom. Allow it to simmer for 2-3 minutes.
5. Carefully add the cleaned clams to the pan and cover with a lid. Cook for about 5-7 minutes, or until the clams have opened up. Discard any clams that remain closed.
6. Remove the pan from heat and garnish the dish with freshly chopped cilantro. Serve hot, accompanied by crusty bread or a simple green salad.