1 lb lean pork, finely diced | 2 medium tomatoes, diced |
1 white onion, finely chopped | 2 lb fresh clams in their shelss, scrubbed |
2 cloves garlic, crushed | 2 large potatoes |
1 glass white wine | 1 cup pickled vegetables |
1 teasp sugar | 1 tbsp fresh coriander, finely chopped |
Place the pork cubes in a bowl, add the wine, sugar, garlic , mix well, and leave to marinade for at least a couple of hours, or overnight.
Drain the pork. Heat a little olive oil in a large frying pan and fry the onions and pork together until the pork is browned all over. Add the marinade to the pan, along with the tomatoes, and simmer until the pork is cooked and the liquid has reduced.
In the meantime, peel and dice the potatoes, and fry in a little oil until crispy golden. Blot to remove excess oil, and keep warm until the pork is ready.
Steam the clams in a large pan with a little white wine until they open.
When ready to serve this dish, stir in the clams,fried potatoes, coriander and pickled vegetables and rush to the table with it.