Pork and Clams (Carne De Porco Alentejana)

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   Note: If you can't find pimento paste use 2 teaspoons of paprika.

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   The taste won't be exactly the same but it'll be just as good.

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   Prepare the pork, in a bowl add the diced pork, pimento paste, garlic cloves, salt and black peper (when using pimento I normally omit as its already really salty).

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   Mix everything together well.

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   Then add the bay leaves and add the wine again mix well.

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   Place in fridge and let it marinade at least 4 hours before, preferably leave it marinating overnight.

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   In the morning, place the clams in cold salted water.

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   Change the water a number of times during the day.

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   Just before cooking run the clams a few times under running water.

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    Next fry the potatoes and place on a tray lined with kitchen roll.

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    When fried set aside covered with foil to keep warm.

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    Drain the pork from the marinade and reserve the marinade for later.

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    In a large pot heat the olive oil.

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    Next add the pork and fry for around 5 minutes.

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    Stir every so often.

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    Add the marinade into the pot and cook for a further 5 minutes.

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    Add the clams and cook between 5-10 minutes until they are all open.

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    Discard any that are unopened as they are unsafe to eat.

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    Remove from the heat and add the coriander, pickles and olives.

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    On this occasion I chose not to add pickles or olives as my fiancee doesn't like neither.

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    Place the potatoes in a shallow tray and lightly salt.

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    Next place the pork over the potatoes and lightly mix together.

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    Then drizzle the sauce over the pork.

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    Serve immediately.

* Per serving · 4 servings · Values may vary.