Marinating the Pork

• The night before or in the morning of the day of cooking cut up the pork, garlic, and red bell pepper if using.
• In a glass or non-reactive plastic container combine the wine, garlic, paprika, pepper paste, tomato paste, 1-2 tbsp olive oil, bay leaf, salt and white peppercorns. Stir to combine, then add the pork cubes.
• Cover and let marinate in the fridge.

Time to cook! Rinse the clams and place in a cold, salted bowl of water for at least 30 minutes.

Cooking the potatoes

• Cut the potatoes into 1/2 inch cubes (~2cm).
• Place in a bowl and toss with the sunflower or canola oil until well coated.
• Heat the over to 435F or 225C using a convection roast setting. The airflow will help us get more crispy potatoes. Alternatively, you can use an air fryer or oil fryer. If using these methods use a similar cooking time as french fries.
• Cover a baking sheet with parchment paper or aluminum foil. This is for easier clean up. If you do not have these supplies just use the baking sheet.
• Spread the potatoes out on the baking sheet.
• Once the oven is at temperature place the potatoes in the oven and bake for 40 minutes.
• At 40 minutes check the potatoes for doneness and crispiness. They may need to be tossed and cooked longer. If they are not as crispy as desired try using the broiler for 5 or 10 minutes at least 6 inches away from the potatoes. We are looking for a nice light brown crust, with a soft interior.
• Once complete set aside until the pork and clams are finished.

Cooking the pork and clams

• While the potatoes cook prepare the pork and clams.
• Use a slotted spoon and remove the pork from the marinade and place on a plate or bowl.
• Heat a medium sized pot over medium high heat.
• Once hot add the pork cubes and brown the sides. 3-4 minutes on each side. You may want to do this in batches so as to not overcrowd the pot.
• Once all of the pork has been browned add the marinade and bring to a simmer.
• Simmer the meat for 25 minutes.
• Afterwards add the cockles or clams and cover with a lid. Increase the heat for a light boil. Cover with a lid and cook until the clams open, 5-10 minutes.
• Once the clams are done (open) turn off the heat.

Prepping the plate

• In a shallow bowl, start by placing a layer of potatoes. Then scoop meat, clams, and broth from the pot into the bowl. Top with the chopped cilantro and pickled vegetables.