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1
Marinate the Pork
120 Mins
Fridge, 4°C (39°F)
Put the pork cubes in a bowl with the white wine, paprika, chopped garlic, half the coriander, the bay leaf, salt, pepper and chilli flakes. Toss well, cover and leave in the fridge for at least 2 hours, or overnight.
Overnight is best — the pork picks up far more flavour and turns very tender.
Done when: The pork is well coated and smells strongly of garlic and wine.
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2
Scrub and Soak the Clams
20 Mins
Cold water
Scrub each clam shell clean under cold water and pull off any beards. Soak the clams in a bowl of cold salted water for 20 minutes so they spit out any sand, then rinse. Throw away any clam that stays open when tapped.
A clam that will not close after a firm tap is dead — discard it, never cook it.
Done when: The clams are clean, closed tight, and the soaking water has grit in it.
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3
Fry the Potatoes
15 Mins
Medium-high heat, 180°C (350°F)
Heat half the olive oil in a large, deep pan. Fry the potato cubes in a single layer for 10–12 minutes, turning once, until golden and crisp outside and soft inside. Lift out with a slotted spoon, drain on paper and season lightly.
Dry potatoes fry crisp; wet ones steam and go soggy, so pat the cubes dry first.
Done when: The potatoes are golden, crisp at the edges and soft in the middle.
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4
Brown the Pork
10 Mins
Medium-high heat
Lift the pork out of the marinade and reserve the liquid. Heat the remaining oil in the same pan and fry the pork in batches until browned all over, about 8 minutes. The pork should reach at least 63°C (145°F) at the centre, then rest for 3 minutes.
Fry in batches — a crowded pan steams the meat instead of browning it.
Done when: The pork is deep golden brown on all sides and the juices run clear.
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5
Add the Clams and Finish
8 Mins
Medium heat, simmer ~95°C (203°F)
Return all the pork to the pan, pour in the reserved marinade and bring to a gentle simmer. Add the clams, cover and cook for 5–8 minutes until every clam has opened. Throw away any clam that stays shut. Stir in the remaining coriander, squeeze a lemon wedge over the pan and serve at once over the fried potatoes with the rest of the lemon.
Shake the pan once or twice instead of stirring, so the clams stay whole and the pork does not break up.
Done when: The clams are wide open, the sauce is glossy and fragrant, and the pork is tender.
auto_awesome Finishing Touches & Plating
Spoon the pork, clams and sauce over the hot fried potatoes, scatter the last coriander over the top and serve at once with lemon wedges and crusty bread for the sauce.
Portugal
50m
