Pork and Clams Portugese Style

• 1 pound boneless country-style pork spareribs, cut into 1½-inch pieces
• 2 large cloves garlic, pressed or minced
• 1 small yellow or white onion, finely chopped
• 1 bay leaf, crumbled
• 1 teaspoon mild paprika
• 1 teaspoon salt
• ¾ cup dry white wine
• 2 tablespoons olive oil
• 2 tablespoons tomato paste
• 1 pound Manila clams, rinsed
• 6 very thinly sliced lemon rounds, for garnish
• 12 sprigs fresh cilantro or flat-leaf parsley, for garnish

1. Combine the pork, garlic, onion, bay leaf, paprika, salt, wine, and 1 tablespoon of the olive oil in a large dish or bowl. Set aside in the refrigerator, covered with plastic wrap, to marinate at least overnight, or up to 2 days. Remove from the refrigerator 1 hour before cooking.

2. When ready to cook, heat the remaining 1 tablespoon oil in the pressure cooker over medium-high heat until beginning to smoke. Brown the pork for 2 minutes, then add the marinade to the pot. Add the tomato paste and stir to mix. Lock on the lid and bring to pressure over high heat, about 2 minutes. Reduce the heat to medium-high and cook for 8 minutes. Remove from the heat and let sit for 5 minutes to finish cooking.

3. With the steam vent pointed away from your face, gently release any remaining pressure. Add the clams to the pot, cover without locking on the lid, and cook over high heat for 2 minutes. Discard any clams that haven’t opened by the end of the cooking time. Garnish with the lemon and cilantro and serve.