-
1
Preheat the oven to 325.
-
2
In a large, deep ovenproof skillet, heat the oil until shimmering.
-
3
Season the pork with salt and pepper and add it to the skillet in a single layer.
-
4
Cook over moderately high heat, turning once, until the pork is browned, about 12 minutes.
-
5
Transfer the pork to a plate.
-
6
Add the onion, carrot and celery to the skillet and cook over low heat until softened, about 5 minutes.
-
7
Stir in the tomato paste and return the pork to the skillet.
-
8
Add the wine and cook until evaporated.
-
9
Add the chicken broth and bring to a boil.
-
10
Using kitchen string, tie the thyme, parsley sprigs and bay leaf into a bundle; add the bundle to the skillet.
-
11
Cover tightly and braise in the oven until the meat is tender, about 1 hour and 15 minutes.
-
12
Return the skillet to the stove.
-
13
Discard the herb bundle.
-
14
Simmer the pork uncovered over moderate heat until the liquid is reduced by half, about 15 minutes.
-
15
Arrange the clams in the liquid, cover and cook until they open, about 6 minutes.
-
16
Transfer the pork and clams to bowls and ladle the braising liquid on top.
-
17
Garnish with the pickled vegetables, chopped parsley and cilantro and serve right away.
