Carne de Porco à Alentejana

1. Cut the pork into cubes and place in a bowl.
2. Add minced garlic, paprika, white pepper, salt, and red pepper sauce, mixing well.
3. Add the bay leaf, pour in the white wine, mix well and marinate overnight.
4. Rinse the clams well, placing them in a bowl with water and salt for an hour to remove any sand.
5. Peel, wash, and dice the potatoes.
6. Drain the pork, reserving the marinade.
7. In a large pot, heat the olive oil and pork lard until hot.
8. Add the drained pork, frying and stirring occasionally until browned.
9. Drain most of the fat, leaving a little in the pot.
10. Drain and rinse the clams again, add them to the pot with the pork, and stir gently.
11. Add the reserved marinade and cook until it reduces by half.
12. Fry the potatoes in hot oil, drain well, and arrange on a serving platter.
13. Adjust seasoning of the pork, then place it over the potatoes with the sauce.
14. Garnish with chopped pickles and sprinkle with coriander.

Recipe & Photo Credit: Tradições Doces