Carne de porco à alentejana, pork & clams
Tender cubes of pork, marinated in white wine and pepper paste, meet fresh clams in the pan that spring open in their own juices. Sea and land on one plate — the great surf-and-turf dish of the Alentejo.
Mix the pork with the garlic, pepper paste, white wine and bay and leave to marinate, covered, for 3 hours in the fridge.
Drain the meat (keep the marinade), pat it dry and brown it all over in oil over high heat for 6 minutes until browned. Remove it.
Sweat the onion in the lard until translucent, deglaze with the reserved marinade and reduce briefly.
Add the clams, return the meat and cook, covered, over high heat for 5 to 6 minutes, until all the clams have opened (discard any that stay closed).
Scatter with plenty of coriander and serve with lemon wedges and fried potato cubes.
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