Pork and Clams (Ameijoas na Cataplana) with Red Bell Pepper

(Serves 2)

1-1/2 lbs clams *
2 tablespoons olive oil
2 medium onions, chopped
2 cloves garlic, smashed
1 lb pork fillets, cut into 1 inch cubes
2/3-1 cup dry white wine
2 fresh tomatoes, peeled
1 Red Bell Pepper cut into 1/4" - 3/8" strips
1/2 - 1 cup finely chopped cilantro
1 teaspoon cayenne pepper **
fresh ground pepper

1. Heat olive oil in a (cataplanda) cast iron Dutch oven (or whatever).
2. Fry onions and garlic until soft and golden.
3. Add pork and brown on all sides.
4. Add clams and dry white wine.
5. Increase heat, and cook briskly, shaking pan until wine has reduced a bit.
6. Add tomatoes, red bell pepper, cilantro, cayenne pepper,salt, and black pepper.
7. Cover tightly and simmer for 30-40 minutes or until pork is tender.

Serve with bagette and butter.

* Can subsitute a can of chopped clams

** Cut the cayenne pepper in half if you want less spicy