Portuguese Style Pork & Clams


500g pork fillet, sliced  



1 lemon, zest and juice

2 cloves garlic, minced 

1 tbsp red pepper paste

1 tsp smoked paprika 

Salt & pepper


3 tbsp duck fat 

1 brown onion, diced 

4 cloves garlic, crushed  

5 bay leaves 

2 potatoes, boiled with skin on 

1 red chilli, sliced 


3 tbsp Kalamata olives

3 tbsp pitted Sicilian olives 

3 tomatoes, skin removed or ½ tin crushed tomatoes 

1kg clams 

1 tbsp sherry vinegar 

1 cup white wine 

2 tbsp port 


1 bunch flat-leaf parsley

Spring onions, finely chopped

Lemon juice to serve


Slice the pork into slices and coat in red pepper paste, garlic, smoked paprika and salt and pepper. If you have the time marinate for a few hours, or overnight. 

Pour the duck fat into a hot pan over medium-high heat, and fry potatoes, onions, garlic, bay leaves and chilli. Add the pork and seal on all sides. 

Add the olives, tomatoes, clams, sherry vinegar, white wine and port and cook with the lid on for 5 minutes. Add chopped parsley and spring onions and stir through. Serve with a squeeze of lemon.