Portuguese Pork and Clams

Instructions

1. Marinate the pork
   In a large bowl, combine the pork cubes with minced garlic, white wine vinegar, white wine, bay leaves, paprika, cumin, and 1 teaspoon salt. Mix well, cover, and refrigerate for at least 4 hours or overnight for best flavor.
2. Prepare the clams
   Place the scrubbed clams in a bowl of cold salted water and let them soak for 30 minutes to remove any sand. Drain and set aside. Discard any clams that are already open and won't close when tapped.
3. Cook the pork
   Remove the pork from the marinade, reserving the liquid. Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Working in batches, brown the pork on all sides, about 3-4 minutes per batch. Transfer to a plate.
4. Prepare the base
   In the same pot, add the diced onion and red bell pepper. Sauté until softened, about 5 minutes. Add the reserved marinade and bring to a simmer, scraping up any browned bits from the bottom of the pot.
5. Combine and simmer
   Return the pork to the pot, add the potatoes, and pour in just enough water to barely cover the meat. Bring to a boil, then reduce heat to low. Cover and simmer for about 45 minutes, or until the pork is tender and the potatoes are cooked through.
6. Add the clams
   Increase the heat to medium-high and add the clams to the pot. Cover and cook for 5-8 minutes, until all the clams have opened. Discard any clams that remain closed.
7. Finish and serve
   Sprinkle the chopped cilantro over the dish and gently stir to incorporate. Taste and adjust seasoning if necessary. Serve hot with lemon wedges and crusty Portuguese bread on the side.