Braised Cubed Pork and Clams | Carne de Porco a Alentejana

Directions

• Step 1 In a large zip lock bag or a large bowl, season the cubed pork loin with pepper, squeezed half fresh lemon, white wine, bay leaves, and crushed garlic cloves. Zip the bag securely or cover the bowl with plastic wrap and let it marinade overnight in the fridge.
• Step 2 Reserving the marinade, set aside for later, drain the cubed pork loin. In a wide saucepan, on medium heat, add the olive oil, the cubed pork loin, salt and some dry parsley. with a wooden spoon or spatula, toss them around. Cover with a lid and cook for about 20 minutes.
• Step 3 Meanwhile, chop the onion. After the pork has been cooking for 20 minutes, transfer it and it’s juice into a clean bowl.
• Step 4 In the same saucepan, add olive oil, garlic cloves and chopped onions. Cook until onions are soft and translucent, for about 8 minutes.
• Step 5 Stir in the tomato sauce, reserved marinade, piri-piri, parsley and cilantro stems. Pour in 1 cup of warm water and bring it to a boil.
• Step 6 When it has come to a boil add into the saucepan the cubed pork loin and it’s juice, reduce to medium heat, cover with a lid and continue cooking until the pork is tender, for about 20 minutes.
• Step 7 Meanwhile, scrub and wash the clams. Add the clams into the saucepan, only when the pork in tender. Cover with a lid and let cook until the clams open, for about 10 minutes.
• Step 8 Remove from the heat and discard any unopened clams. Garnish the dish with chopped cilantro and parsley and serve hot.