Carne de Porco à Alentejana (Portuguese Pork with Clams)

• 700 g Pork shoulder, boneless
• 5 cloves Garlic
• 2 tsp Sweet paprika
• 1 tbsp White wine vinegar
• 2 leaves Bay leaves
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 800 g Clams, fresh, live
• 200 ml White wine, dry
• 800 g Yukon Gold potato
• 120 ml Olive oil
• 20 g Fresh coriander

1. Cut the pork into bite-size cubes. Crush or finely chop the garlic. In a bowl, mix the pork with the garlic, sweet paprika, white wine vinegar, bay leaves, fine sea salt and black pepper, then leave to marinate for 20 minutes.
2. Meanwhile, scrub the potatoes and cut into 2 cm cubes. Rinse the clams well under cold running water, discarding any that are cracked or stay open when tapped. Roughly chop the fresh coriander.
3. Heat most of the olive oil in a large pot over medium-high heat. Fry the potatoes for 12 to 15 minutes, turning occasionally, until golden and tender. Lift out to a plate and season lightly with a pinch of the fine sea salt.
4. Pour off all but 2 tbsp of oil from the pot and return it to medium-high heat. Add the pork (leave the bay leaves behind) and sear for 6 to 8 minutes, stirring now and then, until well browned. If the pot looks dry, add a little more of the remaining olive oil.
5. Add the white wine and bring to a lively simmer, scraping up any browned bits. Cook for 3 to 4 minutes to reduce slightly. Taste and adjust with a little more fine sea salt and black pepper if needed.
6. Add the clams, cover, and cook for 4 to 6 minutes, shaking the pot once or twice, until the clams open. Discard any clams that do not open. Tip the fried potatoes back in and toss gently to coat in the garlicky wine juices.
7. Take off the heat and scatter over the fresh coriander. Serve straight away, spooning plenty of the sauce over each portion.

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