Alentejo-Style Pork with Clams

Cut the pork into 2-3 cm cubes and place in a bowl. Add the minced garlic, paprika, crumbled bay leaf, salt and black pepper, then pour in the dry white wine. Mix well, cover with plastic wrap and marinate in the fridge for 3 hours.

Cover the clams with cold salted water and leave for 1-1.5 hours to purge any sand; rinse a few times, and discard any clams that stay open and don't close when tapped.

Cut the potatoes into 1.5-2 cm cubes, pat dry, and fry in oil heated to 180°C for 8-10 minutes until golden brown. Transfer to paper towels and season with salt.

Remove the meat from the marinade (reserve the marinade), pat dry with paper towels, and sear over high heat in oil in batches, 3-4 minutes per side, until browned.

Return all the meat to the pan, pour in the reserved marinade, bring to a boil, reduce the heat to medium and simmer, covered, for 15-18 minutes until tender.

Add the cleaned clams, cover and cook over high heat for 4-5 minutes until the shells open (discard any that don't). Stir in the chopped cilantro.

Arrange the fried potatoes on plates, top with the pork, clams and sauce. Garnish with lemon wedges and pickled vegetables, and serve immediately.