Massa de pimentão – the red pepper paste that the pork marinates in – is the key to the pepper taste and bright red color of the dish. Braising the pork for a long time makes it wonderfully tender, and the clams add a briny punch.

Yield: 4 servings

Add peppers, paste, and garlic to a food processor. Pulse until smooth, then add 3 tablespoons of oil. Rub pork chops with pepper mixture and allow to marinate for 3 to 4 hours.

Season pork with salt and pepper. In a large sauté pan on medium-high heat, add 4 tablespoons of olive oil. When oil is shimmering, add half of pork and sear, about 2-3 minutes on either side. (Be careful not to crowd pan or pork will not brown.) Remove cooked from pork from pan and repeat process with remaining meat.

Add all pork and juices to pan. Add wine, 1 cup of water, and bay leaves. Scrape up brown bits from bottom. Bring liquid to a boil, reduce to a simmer, and cover tightly. Cook on low for 1 1/2 to 2 hours, checking occasionally to make sure pork is almost covered with liquid. If not, add more wine and water.  Skim fat from top of pork.

Add clams, cover, and cook for 5 minutes until just opened. (Discard any clams that do not open). Add cilantro and serve.