Alentejo-style pork

800 gr boneless pork

800 gr potatoes for frying

400 gr white clams

60 gr of pickles

4 cloves of garlic

300 ml white wine

75 ml Zangaria extra virgin olive oil

3 tablespoons of paprika paste

black olives

chopped coriander

salt

black Pepper

oil for frying

Cut the meat into cubes and season with finely chopped garlic cloves, white wine, paprika, salt and pepper. Leave to marinate overnight.
Heat the olive oil in a pan and fry the cubes of meat evenly until golden brown. Avoid frying the meat all at once if you have a small pan. When you have finished frying the meat, pour the white wine into the pan until it has evaporated. At the end, add the washed clams until they open.
Peel the potatoes, cut them into cubes and wash them twice. Boil them in water for 12 minutes. Drain and dry well. Then fry the potatoes in hot oil until golden brown. Remove and drain on absorbent paper.
Combine the fried potatoes with the meat and add the chopped coriander before serving.

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