Carne de Porco à Alentejana

1. Cut the pork shoulder into 3 cm cubes and marinate with the crushed garlic, paprika, piri-piri, bay leaves, white wine and salt, then chill for at least 4 hours or overnight.
2. Purge the clams in cold salted water for an hour or two, discarding before cooking any that are cracked or that stay open when tapped, then rinse them well.
3. Peel the potatoes and cut into small cubes, then fry them in olive oil in batches until golden and tender, about 8 minutes, and keep them warm.
4. Drain the pork well, reserving the marinade, and sear the cubes in a hot pan with a little olive oil until browned on all sides and cooked through to no pink inside, about 8 to 10 minutes.
5. Pour the reserved marinade into the pan and let it bubble and reduce for a few minutes, making sure it comes to a full boil to make a fragrant, safe sauce around the meat.
6. Tip in the clams, cover and steam for 5 to 7 minutes, shaking the pan, until they all open, then discard any that remain firmly closed after cooking.
7. Fold the fried potatoes through the stew, check the seasoning, and finish with plenty of chopped coriander.
8. Serve straight away with lemon wedges to squeeze over the pork and clams.

You'll use: Frying pan / skillet · Pan · Large pot · Saucepan · Steamer