Portuguese pork fillet with clams

Ingredients for 4 servings:

• 2 kg shelled clams
• 350 ml dry white wine
• 1 tsp sweet paprika powder
• 5 cloves garlic, finely chopped
• 2 bay leaves, fresh
• 2 onions, cut into thin strips
• 2 tomatoes, peeled and pitted
• 2 chili peppers, dried and chopped
• 2 tbsp coriander, fresh, finely chopped
• 1 m.-large pork fillet(s)
• olive oil
• salt and pepper

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 14 hours

Alentejo pork meat

Roughly dice the pork fillet and marinate it overnight in a marinade made from wine, salt, pepper, 2 cloves of garlic, and bay leaves. Remove the meat from the marinade with a slotted spoon and carefully pat dry. Remove the bay leaf. Reserve the remaining marinade. Heat olive oil in a large pan and fry the fillet until golden brown on all sides, then set aside. Bring the remaining marinade to a boil in a saucepan, stirring constantly. Reduce the liquid by half, pour it over the meat while still hot, and set aside. Heat the olive oil in a large pan. Add the onions and fry for 5 minutes, stirring constantly. Add the garlic, tomatoes, and chili pepper. Sauté for 5 minutes, stirring constantly. Add the mussels. Cover and simmer over medium heat for 15 minutes, until the mussels open. Add the fillet pieces and marinade, and heat through thoroughly. Sprinkle with chopped coriander and serve.