Steps

1. Cut Pork Shoulder 250g into bite-sized pieces.
   🕒 02:03
2. Grate Red Bell Pepper 2/3 and Garlic 1 clove.
   🕒 03:05
3. Slice 1/4 Onion.
   🕒 02:38
4. Cut Tomato 1/2 into wedges.
   🕒 02:38
5. Slowly deep-fry Potato 1 with the skin on until crispy, like french fries.
   🕒 02:27
6. In a bowl, combine the grated Red Bell Pepper and Garlic, [A] Salt 1/2 tsp, [A] Paprika Powder 2 tsp, [A] White Wine 2 tbsp, and [B] Pepper (to taste). Mix well to create the marinade.
   🕒 04:22
7. Add the bite-sized Pork Shoulder to the marinade from step 6 and mix thoroughly with your hands. For an even more delicious result, marinate for half a day to a full day, but at least 5 to 15 minutes is recommended.
   🕒 05:54
8. Heat [B] Olive Oil 1 tbsp in a frying pan over medium heat.
   🕒 07:22
9. Lightly pat the marinated Pork Shoulder dry and add it to the frying pan. Sear until evenly browned on all sides. Be careful with the heat as the meat can burn easily.
   🕒 07:31
10. Once browned, add the sliced onion, wedged Tomato, and the remaining grated Red Bell Pepper. Stir-fry, taking care not to burn.
    🕒 08:51
11. Add the remaining marinade from the marinating process, the fried Potato, Clams 250g, and [B] White Wine 3 tbsp to the frying pan.
    🕒 10:08
12. Increase heat to high, cover, and steam until the Clams open.
    🕒 11:02
13. Once the Clams have opened, season with [B] Salt, Pepper to taste.
    🕒 11:47
14. Add Cilantro (to taste) and gently mix everything together.
    🕒 11:55
15. Transfer to a plate and serve. Enjoy!
    🕒 12:13