Carne de Porco à Alentejana — Pork Shoulder with Clams & Potatoes

Ingredients

• 1½ lb Pork Shoulder, in 1-inch cubes
• 2 lb small clams, scrubbed
• 1½ lb Potatoes, in ½-inch cubes
• 3 tbsp massa de pimentão or red pepper paste
• 4 cloves garlic, crushed
• 1 cup dry white wine
• 3 bay leaves
• ¼ cup olive oil, plus more for frying
• 1 lemon, in wedges
• 3 tbsp chopped cilantro
• ½ cup pickles, chopped
• Salt and black pepper

Method

1. Toss the Pork Shoulder with the pepper paste, garlic, bay, wine, and pepper. Marinate at least 3 hours, ideally overnight.
2. Fry the Potatoes cubes in hot oil until golden and crisp-edged, 10 minutes, then drain on a rack and salt them. Do this first so they are ready when the meat is.
3. Drain the meat, saving the marinade, and pat it dry. Sear it in the olive oil over high heat in batches until browned all over — dry meat, hot pan, no crowding.
4. Return everything to the pan with the reserved marinade and simmer 12 minutes, until the pork reaches 145°F (63°C) and the sauce reduces.
5. Add the clams, cover, and cook 5–7 minutes until they open. Discard any that stay shut.
6. Fold in the fried Potatoes and cilantro, and serve with lemon wedges and chopped pickles.