800g |
boneless pork leg, cut into 3 cm cubes |
4 |
garlic cloves, crushed to a paste |
3 tablespoons |
Roasted red pepper paste |
2 |
dried bay leaves, crumbled |
2 tablespoons |
olive oil |
200ml |
white wine |
|
salt |
|
freshly ground black pepper |
200g |
live clams |
1kg |
floury potatoes, suitable for frying, peeled and cut into 2 cm dice |
|
vegetable oil, for deep-frying |
1 tablespoon |
lard |
150g |
shop-bought pickled vegetables, chopped, at room temperature |
large handful |
coriander leaves, chopped, to serve |
|
freshly squeezed lemon juice, to serve |
12 |
black olives, to serve |