Portuguese Carne de Porco à Alentejana (Pork with Clams and Potatoes)

For the Marinade

1 ¼ lbs boneless pork shoulder or loin, cut into 1-inch cubes

4 cloves garlic, minced

1 tbsp paprika (preferably smoked)

1 tsp ground cumin

2 bay leaves

1 tsp crushed red pepper (optional)

3 tbsp white wine vinegar

½ cup dry white wine

Salt and freshly ground black pepper to taste

For the Dish

1 lb clams, scrubbed and soaked in cold salted water for 30 minutes

1 lb potatoes, peeled and cut into small cubes

1 onion, finely chopped

3 tbsp olive oil

Fresh coriander (cilantro) or parsley, chopped (for garnish)

Lemon wedges (optional)

Marinate the Pork

In a bowl, combine the pork with garlic, paprika, cumin, bay leaves, red pepper flakes, vinegar, white wine, salt, and pepper.
Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor.

Fry the Potatoes

Heat vegetable oil in a deep pan or fryer to 175°C (350°F).
Fry the potato cubes until golden and crispy. Drain on paper towels and set aside. Season with salt.

Cook the Pork

Remove pork from marinade, reserving the liquid.
In a large pan or Dutch oven, heat 2 tablespoons olive oil over medium-high heat.
Brown the pork pieces in batches until nicely seared. Remove and set aside.

Sauté Onion and Simmer

In the same pan, add another tablespoon of olive oil and sauté the chopped onion until soft and golden.
Return the pork to the pan and pour in the reserved marinade.
Bring to a simmer, cover, and cook for 15–20 minutes, until pork is tender.

Add Clams

Add the cleaned clams to the pan, cover, and cook for another 5–7 minutes, or until the clams open. Discard any that do not open.

Combine and Serve