Pork with clams

Ingredients for 10 servings:

• 2 kg pork neck
• 2 kg mussels, clams
• 4 onions
• 4 garlic cloves
• 1 bunch of coriander leaves
• 2 bay leaves
• 1 lemon(s)
• ¾ liter white wine, dry
• olive oil
• pepper, black
• Sea salt
• butter

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Alentejo pork meat

Cut the pork into small cubes, removing any coarse fat if necessary. Add a bay leaf, two thinly sliced ​​onions, and two roughly chopped garlic cloves to the white wine, season with salt and pepper. Add the meat and marinate for about an hour, turning occasionally. Heat olive oil and butter in a large pot, fry two chopped onions, add two thinly sliced ​​garlic cloves, and the second bay leaf. Drain the marinated pork, add it to the pot, and sauté for about five minutes. Then add the rest of the marinade, bring to a boil, and simmer the meat, covered, for about twenty minutes over low heat. Stir and season with salt and pepper to taste. Add the fresh clams and chopped cilantro, replace the lid on the pot, and wait until the clams open (about five minutes). Serve with a few lemon wedges on the side.