|White wine||400 Milliliter|
|Pork loin chops||800 Gram|
|Sea salt||To Taste|
|Cayenne pepper||To Taste (Ground Piri Piri)|
|Olive oil||1 Tablespoon|
|Clams||1⁄4 Cup (4 tbs) (Good Handful)|
|Coriander||1 Bunch (100 gm)|
|Chorizo||1 , chopped|
Peel the potatoes and cut into 1” cubes. Boil in salted water for ten minutes.
Dry the potatoes well and spread out evenly on a roasting tray. Drizzle with olive oil and sprinkle with sea salt and piri piri. Roast in a medium hot oven, shaking the roasting tray occasionally to prevent the potatoes from sticking.
Dice the pork and marinade it in the white wine for 24 hours.
Drain the pork pieces and dry on some kitchen paper. Retain the marinade.
Heat the olive oil in a frying pan.
Brown the pork cubes, adding salt and piri piri as required and a good squeeze of lime juice. When browned add the chopped garlic and diced chorico.
Pour some of the retained marinade over the pork and continue to cook over a hot flame. As the liquid reduces down add more as necessary until all the marinade has been used. The reduction should be reasonably thick – a quarter of the original volume.
Add the washed clams to the pork and place a lid over the frying pan. Shake the pan over high heat until the clams begin to open. Add the chopped coriander. Continue to shake the pan until all the clams have opened fully. Scatter the roasted potatoes over the pork and clams and serve.