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Porco À Alentejana (Braised Pork And Clams)
Ingredients
- 2 1⁄2 lb. boneless pork tenderloins, sliced crosswise 1/4" thick
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp. massa de pimentão, or jarred red bell pepper paste, preferably Incopil brand
- 1 cup dry white wine
- 2 bay leaves
- 2 tbsp. lard or unsalted butter
- 2 tbsp. olive oil
- 3 cloves garlic, minced
- 1 large yellow onion, minced
- 2 tbsp. tomato paste
- 2 1⁄2 lb. small clams such as littleneck or Manila, scrubbed
- 1 tbsp. roughly chopped cilantro
- 1 tbsp. roughly chopped parsley
- Lemon wedges, for serving
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