Porco à Alentejana (Braised Pork and Clams)

Name: Porco à Alentejana (Braised Pork and Clams)
Ingredients: 2 1⁄2 lb. boneless pork tenderloins, sliced crosswise 1/4" thick; Kosher salt; freshly ground black pepper; 2 tbsp. massa de pimentão, or jarred red bell pepper paste, preferably Incopil brand; 1 cup dry white wine; 2 bay leaves; 2 tbsp. lard or unsalted butter; 2 tbsp. olive oil; 3 cloves garlic, minced; 1 large yellow onion, minced; 2 tbsp. tomato paste; 2 1⁄2 lb. small clams such as littleneck or Manila, scrubbed; 1 tbsp. roughly chopped cilantro; 1 tbsp. roughly chopped parsley; Lemon wedges, for serving

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Pork and fresh clams are braised in an aromatic mixture of wine, tomato, and red pepper paste.

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Ingredients

2 1⁄2 lb. boneless pork tenderloins, sliced crosswise 1/4" thick
Kosher salt
freshly ground black pepper
2 tbsp. massa de pimentão, or jarred red bell pepper paste, preferably Incopil brand
1 cup dry white wine
2 bay leaves
2 tbsp. lard or unsalted butter
2 tbsp. olive oil
3 cloves garlic, minced
1 large yellow onion, minced
2 tbsp. tomato paste
2 1⁄2 lb. small clams such as littleneck or Manila, scrubbed
1 tbsp. roughly chopped cilantro
1 tbsp. roughly chopped parsley
Lemon wedges, for serving