Method

• 1.
  Preheat oven to 180°C. Line a baking tray with foil. Start by making a cheat’s massa de pimentão (Portugal’s classic red capsicum paste, usually made by salting capsicum overnight then slow roasting). For a quick version, place capsicum on prepared tray and roast for 30-40 minutes until blistered.
• 2.
  Remove from oven, cover with foil and set aside to steam for 10 minutes, or until the skins slip off easily. Peel and discard skin and stems. Place capsicum in a food processor and whiz with the 2 whole garlic cloves, drizzling in 1 tbs oil while blending. Toss pork in half the capsicum paste and set aside until required.
• 3.
  Place a large heavy-based saucepan with a lid over medium heat. Add the remaining 2 tbs oil and onion and cook, stirring occasionally, for 6-8 minutes until soft. Increase heat to high, add the pork in batches, and sear for 3-4 minutes until golden brown. The pork doesn’t need to cook through, as it will finish with the clams. In the final minute, stir in coriander stems and crushed garlic. Transfer to a bowl and keep warm.
• 4.
  Add wine and cook, scraping the bottom of the pan with a wooden spoon, until reduced by one-third. Add remaining capsicum paste and tomato, bring to a boil and cook for 6-8 minutes. Reduce heat to medium, return pork and onion, add clams, and simmer, covered, for 3-5 minutes until clams have opened. Discard any that remain closed. The clam juices should season everything nicely, but season to taste, if required. Scatter with coriander leaves and serve with a baguette alongside.