Alentejo-style pork with clams

Ingredients

• 600 g diced pork
• 600 g purged clams
• 700 g potatoes
• 4 garlic cloves
• 150 ml white wine
• 2 tbsp Portuguese red-pepper paste (massa de pimentão)
• 1 bay leaf
• 4 tbsp olive oil
• Coriander, salt and pepper to taste

Step-by-step method

1. Marinate the pork for at least 1 hour with garlic, wine, pepper paste, bay leaf and black pepper.
2. Peel and cube the potatoes. Roast at 210°C / 410°F with a little olive oil until golden, turning halfway through.
3. Drain the meat, save the marinade and brown the pork in olive oil in a deep frying pan.
4. Pour in the marinade and cook until the pork is fully cooked. Add the clams, cover and steam until they open.
5. Discard any clams that remain closed. Toss with the roasted potatoes and chopped coriander; serve at once.