Zapappy

Name: Carne de Porco à Alentejana
Prep time: 45 min
Cook time: 105 min
Total time: 1110 min
Yield: 6
Cuisine: Portuguese
Ingredients: 2 lb, Trimmed of thick exterior fat and cut into 1½-inch cubes.; 3 tbsp, Preferably Portuguese.; 4 large cloves, Finely grated or minced.; 2 dried bay leaves, Dried.; ¾ cup, Use a dry Portuguese white wine.; 2 tbsp; ½ tsp, Diamond Crystal kosher salt.; ½ tsp, Freshly ground.; 2 lb, Peeled and cut into ¾-inch cubes; another yellow potato may be used.; 1½ qt, Use a neutral oil such as sunflower or canola.; 1 tsp, Diamond Crystal kosher salt.; 3 lb (about 30–36 clams), Small hard-shell clams, scrubbed and rinsed.; 3 tbsp; 1 tbsp; ½ cup, Use a dry Portuguese white wine.; ½ cup; ½ cup, Drained Portuguese mixed pickled vegetables, cut into bite-size pieces if needed.; ⅓ cup, Pitted; preferably Portuguese Galega olives.; ¾ cup, loosely packed, Leaves and tender stems, coarsely chopped.; 1 medium lemon (about 3½ oz), Cut into 6 wedges.

Cooking

Ingredients

Marinated pork

2 lb, Trimmed of thick exterior fat and cut into 1½-inch cubes.
3 tbsp, Preferably Portuguese.
4 large cloves, Finely grated or minced.
2 dried bay leaves, Dried.
¾ cup, Use a dry Portuguese white wine.
2 tbsp
½ tsp, Diamond Crystal kosher salt.
½ tsp, Freshly ground.

Potatoes

2 lb, Peeled and cut into ¾-inch cubes; another yellow potato may be used.
1½ qt, Use a neutral oil such as sunflower or canola.
1 tsp, Diamond Crystal kosher salt.

Pork and clams

3 lb (about 30–36 clams), Small hard-shell clams, scrubbed and rinsed.
3 tbsp
1 tbsp
½ cup, Use a dry Portuguese white wine.
½ cup

To finish

½ cup, Drained Portuguese mixed pickled vegetables, cut into bite-size pieces if needed.
⅓ cup, Pitted; preferably Portuguese Galega olives.
¾ cup, loosely packed, Leaves and tender stems, coarsely chopped.
1 medium lemon (about 3½ oz), Cut into 6 wedges.

Directions

Marinate the pork

In a nonreactive {{tool:mixing-bowl}}, combine massa de pimentao, garlic cloves, bay leaf, ¾ cup dry white wine, red wine vinegar, ½ tsp kosher salt and black pepper. Add pork shoulder and toss until every piece is coated. Cover and refrigerate for at least 8 hours and no longer than 24 hours, turning once if convenient.

Prepare the clams and par-fry the potatoes

Shortly before cooking, inspect littleneck clams. Discard any with broken shells and any open clams that do not close when tapped. Rinse them in a {{tool:colander}} and keep refrigerated until needed.
Rinse yukon gold potatoes in the {{tool:colander}} under cold water until the water is nearly clear, then drain. Spread them on clean towels and dry thoroughly; surface moisture encourages splattering and prevents crisp browning.
Pour frying oil into a {{tool:deep-fry-pot}}, leaving at least 3 inches of headroom. Using a {{tool:deep-fry-thermometer}}, heat to 325°F (163°C). Fry the potatoes in three batches for 5–7 minutes per batch, stirring occasionally, until tender when pierced but still pale. Transfer with a {{tool:slotted-spoon}} to a {{tool:wire-rack}} set over a {{tool:sheet-pan}}. Reserve the oil in the pot for the finishing fry.

Sear and braise the pork

Lift the pork from the marinade, letting excess liquid fall back into the bowl. Reserve all the marinade and bay leaves. Blot the pork lightly with paper towels; it should retain its seasoning paste but should not be dripping wet.
Heat a wide {{tool:dutch-oven}} over medium-high heat. Add 2 tbsp lard. When shimmering, use {{tool:tongs}} to sear half the pork in a single uncrowded layer for 3–5 minutes, turning to brown it on two or three sides. Transfer to a bowl, then repeat with the remaining 1 tbsp lard and pork.
Reduce the heat to medium. Carefully add the reserved marinade and bay leaves, followed by the remaining ½ cup dry white wine and water. Scrape up the browned residue and boil for 2 minutes.
Return the pork and its accumulated juices to the pan. Cover partially and simmer gently, stirring occasionally. begin checking the pork after 25 minutes, but continue cooking in 10–15-minute intervals until the pork yields readily when pierced, usually 45–60 minutes total. Checked with an {{tool:instant-read-thermometer}}, it must reach at least 165°F (74°C) and will often be near 175°F (79°C) when tender. Add 1–2 tbsp water at a time if the pan becomes dry; the finished sauce should be glossy and spoonable, not soupy. While the pork braises, keep the par-fried potatoes on their rack and prepare the frying station for the second fry.

Finish the potatoes and steam the clams

When the pork is tender, transfer it to a warm bowl, leaving the sauce in the pan. Raise the reserved frying oil to 375°F (190°C). Fry the par-cooked potatoes again in batches for 2–4 minutes, until deeply golden and crisp. Drain on the rack and immediately season evenly with 1 tsp kosher salt. Keep uncovered in a warm place. Allow the frying oil to cool completely before straining or disposing of it.
Stir extra virgin olive oil into the sauce and bring it to a lively simmer. Add the clams, cover tightly and cook over medium-high heat for 4 minutes. Transfer each opened clam with the {{tool:slotted-spoon}} to the bowl with the pork, cover again and continue cooking for up to 3 minutes more, removing clams as they open.
Discard any clams that remain closed after 7 minutes. Remove and discard the bay leaves. Taste before adding salt because the pepper paste and clam liquor provide substantial salinity. If the sauce is thin, boil it uncovered for 1–3 minutes, until lightly reduced.

Combine and serve

Return the pork and opened clams to the pan and fold them through the sauce for about 30 seconds, only long enough to rewarm them. Remove from the heat.
Arrange the fried potatoes on a warmed platter. Spoon the pork, clams and sauce over and around them. Scatter with pickled vegetables, black olives and cilantro. Serve immediately with lemon wedges for squeezing at the table.