Porco a Alentejana, a popular Portuguese dish with pork and clams! Mixing meat and fish or seafood is quite popular in Portuguese cuisine.
Add the peeled garlic together with the bay leaves, half of the fresh cilantro and parsley, a tablespoon of lemon juice, the paprika and a pinch of salt to a blender.
Pulse until you get a fine paste. Add this paste and the diced pork to a mixing bowl. Also sprinkle with a tablespoon of olive oil.
Knead and rub the meat and marinade for a minute. Make sure the pork is covered on all sides. Place the bowl in the fridge to rest for an hour. Then let the pork rest at room temperature for another 30 minutes. In the meantime rinse and clean the fresh clams.
Add the unsalted butter and olive oil to a large non-stick pan or wok and place it over medium-high heat until the butter has melted. Then add the pork and what’s left of the garlic marinade.
Quickly stir fry the pork for a couple of minutes until it is nicely golden brown on all sides. Then add the black olives.
Stir and add the fresh clams and white wine. Season with a pinch of pepper.
Cover the pan and let the pork and clams cook for another 5 to 6 minutes. Shake the pan often. The clams should all be open in the end. Take the pan off the heat and check the seasoning. Add extra pepper or salt to taste. Sprinkle with the remaining chopped cilantro and parsley.