Steps

1. Cut pork shoulder 500g into bite-sized pieces.
   🕒 01:40
2. Remove the seeds and stem from 1 bell pepper and cut in half.
   🕒 02:09
3. Place the cut pork in a bowl, season with salt, pepper, olive oil, and lemon juice, and mix well.
   🕒 02:34
4. Finely chop 1 onion.
   🕒 03:05
5. Finely chop 1 clove of garlic.
   🕒 03:54
6. Thinly slice 1/2 lemon, reserving half for garnish.
   🕒 04:00
7. Cut new potatoes 360g into approximately 8 pieces, leaving the skin on.
   🕒 04:35
8. Deep-fry the new potatoes in oil heated to 180°C (350°F). Once a skewer can pass through, drain the oil.
   🕒 04:45
9. Heat olive oil in a frying pan, add the chopped onion, and sauté until softened.
   🕒 05:55
10. Once the onion is softened, add the chopped garlic and sauté. Be careful not to burn the garlic by adding it after the onion has softened.
    🕒 06:08
11. Remove the sautéed onion and garlic from the pan.
    🕒 06:23
12. Add a little olive oil to the same pan, stir-fry the seasoned pork and cut bell pepper over medium heat until browned on the surface. Be careful not to burn by adjusting the heat.
    🕒 06:30
13. Once the pork is browned, add the purged clams 250g and white wine 150ml, increase the heat to evaporate the alcohol. Cover and steam until the clams open.
    🕒 06:57
14. Once the clams have opened, return the removed sautéed onion and bell pepper to the pan and mix with the clam broth.
    🕒 07:38
15. Add the fried new potatoes and the reserved half lemon for garnish. Simmer lightly to allow the flavors to meld.
    🕒 07:58
16. Add more lemon to taste, sprinkle with coarse black pepper, and mix briefly. The bitterness of the lemon peel adds an adult-oriented accent.
    🕒 08:10
17. Serve in a dish, garnish with Italian parsley (or cilantro) and the remaining lemon slices, and drizzle with olive oil to finish.
    🕒 08:37