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1
Place the pork butt into a large resealable plastic food storage bag.
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2
In a blender, combine the garlic, salt, white wine, vinegar, lemon juice, olive oil, paprika, red pepper flakes and bay leaf.
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3
Blend until smooth and pour over the pork.
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4
Seal the plastic bag and set in a casserole dish and place in the refrigerator over night.
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5
Set a large braising pan or Dutch oven over medium-high heat.
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6
Add the olive oil and bacon fat to the pan.
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7
Remove the pork from the refrigerator and drain, reserving the marinade.
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8
Sear the pork pieces in the hot fat in batches, until golden brown, about 2 to 3 minutes.
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9
Turn to the other side and sear for an additional 2 minutes.
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10
Remove the pork from the pan and set aside on a platter while you finish searing the remainder of the pork.
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11
Once all the pork is seared and has been removed from the pan, add the onions to the pan and cook, stirring occasionally, until the onions are translucent, about 3 to 4 minutes.
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12
Add the garlic to the pan and cook for 30 seconds.
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13
Sprinkle the flour into the pan and cook, stirring continuously, for 1 minute.
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14
Add the chicken stock, tomato paste, Piri Piri, salt and reserved marinade to the pan and stir to combine.
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15
Continue to stir until the mixture comes to a boil.
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16
Return the pork to the pan and when the liquid returns to a boil, cover with a lid and reduce the heat to low.
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17
Cook, stirring occasionally, until the meat is tender, about 1 1/2 hours.
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18
Add the tomatoes and clams to the pan, stir to combine and cover.
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19
Raise the heat to medium-high and cook until the clams open, stirring occasionally, about 8 to 10 minutes.
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20
Remove the lid, reduce the temperature to low, and sprinkle with the parsley.
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21
Discard any clams that do not open, and serve the dish with French fries or steamed white rice.
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22
1 tablespoon, plus 1/2 cup olive oil
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23
5 cloves garlic, smashed
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24
4 cayenne chile peppers, stemmed, ribs and seeds removed, and rough chopped (or substitute other hot red peppers)
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25
1/4 cup fresh squeezed lemon juice
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26
1/2 teaspoon salt
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27
Heat a small saute pan over medium-high heat.
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28
Add 1 tablespoon of the olive oil to the pan.
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29
Once the oil is hot, add the garlic and peppers to the pan.
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30
Saute, stirring often, until the edges of the garlic start to turn brown, 3 to 4 minutes.
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31
Add the lemon juice to the pan, and remove from the heat.
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32
Place the contents of the saute pan in a blender and add the salt.
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33
Puree the peppers and garlic in the blender until mostly smooth.
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34
Drizzle the remaining 1/2 cup of olive oil through the feed tube of the lid of the blender.
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35
Let cool before using, and store refrigerated in an airtight container.
