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Alentejo-Style Pork with Clams (Carne de porco à alentejana)
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- Rub the pork with the red pepper paste, the pressed garlic, bay leaves, salt and pepper.
- Pour over the white wine and refrigerate for at least 3 hours.
- Let the clams stand in salted water for about 1 hour so they release the sand left in them, then rinse under running water.
- Heat the lard in a pan and brown the meat until golden, turning from time to time.
- Pour in the marinade liquid and cook for about 2 minutes.
- Add the clams, cover, and let them stand until they open.
- Remove from the heat and sprinkle with chopped cilantro.
- Serve with diced fried potatoes.
Source: Wikibooks – Livro de receitas – Carne de porco à alentejana (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
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