Steps

1. Cut pork shoulder (350g) into 1cm cubes.
   🕒 01:13
2. Finely chop bell pepper (1/2 pc).
   🕒 01:26
3. Grate garlic (1 clove) using a grater.
   🕒 01:48
4. Sprinkle salt on the cut pork and rub it in thoroughly.
   🕒 02:13
5. Place the salted pork in a resealable bag and let it rest in the refrigerator for 30 minutes to 1 hour.
   🕒 02:28
6. Finely chop onion (1/2 pc).
   🕒 02:50
7. Remove the stems from cilantro (coriander) and chop the leaves. Reserve some for garnish.
   🕒 03:14
8. Shell the broad beans (20 pcs) and make a cut on the opposite side of the dark spot.
   🕒 03:26
9. Cut lemon (1/2 pc) into quarters.
   🕒 04:08
10. Bring a pot of water to a boil, add a pinch of salt, and boil the broad beans for 2 minutes.
    🕒 04:17
11. Transfer the boiled broad beans to cold water and peel them.
    🕒 04:27
12. Heat olive oil in a frying pan and sauté the chopped onion.
    🕒 04:54
13. Once the onion is softened, add the grated garlic and sauté until fragrant.
    🕒 05:12
14. When the aroma of garlic is released, remove the sautéed onion and garlic from the pan.
    🕒 05:26
15. Add olive oil to the same frying pan, then add the pork that has rested in the refrigerator and the finely chopped bell pepper.
    🕒 05:34
16. Sear the pork surface well over medium-high to high heat. (This is the key!) Searing the surface over high heat locks in the umami.
    🕒 05:53
17. Once the pork is seared, add clams (20 pcs) and white wine (150ml).
    🕒 06:02
18. Cover and steam until the clams open.
    🕒 06:20
19. When the clams have opened, return the previously removed onion and garlic to the frying pan.
    🕒 06:43
20. Simmer everything down to reduce the liquid and concentrate the flavors.
    🕒 07:05
21. Add the chopped cilantro (coriander) (except for garnish) and mix.
    🕒 07:13
22. Plate the dish and garnish with the reserved cilantro (coriander) and the cut lemon.
    🕒 07:58
23. Squeeze the lemon to taste before enjoying.
    🕒 08:09