Alentejo pork with clams (Carne de porco à alentejana)

1. Cut the pork loin into 2-3 cm cubes and rub with the pepper paste, crushed garlic and bay leaves; pour over the wine, cover and refrigerate for at least 3 hours (or overnight).

2. Put the clams in salted cold water for 1 hour so they spit out the sand, then rinse; discard any that are open and don't close when tapped.

3. Peel the potatoes, cut into 2 cm cubes, pat dry and fry in the vegetable oil (or drizzle with oil and roast at 200 °C for 25 minutes) until golden and crisp, then salt them.

4. Lift the meat out of the marinade (keep the marinade), pat dry and brown it over high heat in the olive oil in a wide pan; pour in the marinade and cook for 10 minutes until the meat is cooked through and the liquid has reduced slightly.

5. Add the clams, cover and cook for 4-6 minutes, shaking the pan now and then, until the clams open (discard any that stay shut).

6. Stir in the fried potatoes, sprinkle with chopped coriander and serve with lemon wedges.

Tip: This "marriage" of meat and sea is where the Alentejo meets the coast – if you can't get clams, mussels will do, but clams are sweeter and more delicate.