1. Marinate the Pork

In a large bowl, combine the pork cubes with half of the minced garlic, sweet paprika, bay leaves, salt, and black pepper. Mix well to ensure the pork is evenly coated. Cover and refrigerate for at least 2 hours, or preferably overnight, allowing the flavors to meld.

2. Prepare the Potatoes

Heat the pork fat or lard (or a generous amount of olive oil) in a large frying pan over medium-high heat. Add the potato chunks and fry until golden brown and cooked through, about 10-15 minutes. Season lightly with salt. Remove the potatoes from the pan and set aside, draining any excess fat.

3. Cook the Pork

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the marinated pork and sear on all sides until nicely browned. This step is crucial for developing flavor.

4. Deglaze and Simmer

Add the remaining minced garlic to the pot with the pork and sauté for about 1 minute until fragrant. Pour in the white wine, scraping the bottom of the pot to loosen any browned bits. Bring to a simmer, then reduce the heat to low, cover, and cook for about 30-40 minutes, or until the pork is tender. If the sauce reduces too much, you can add a splash of water or broth.

5. Add the Clams

Increase the heat to medium-high. Add the cleaned clams to the pot with the pork. Cover and cook for 5-7 minutes, or until all the clams have opened. Discard any clams that do not open.

6. Combine and Serve

Gently stir in the fried potatoes and fresh chopped cilantro. Taste and adjust seasoning if necessary. Serve immediately, ensuring each plate gets a good portion of the flavorful sauce. Enjoy with crusty bread to soak up every last garlicky drop!

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Alentejo Pork and Clams: A Garlicky Portuguese Delight

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