To begin, place pork cubes in a large bowl. Add crushed garlic, bay leaves, paprika, white wine, vinegar, olive oil, salt, and pepper. Mix thoroughly to coat each piece. Cover and refrigerate for 12–24 hours for full flavour infusion. Transition to preparing the clams.

Place the clams in a bowl of cold salted water for at least 1 hour to expel any sand. Drain and rinse well before cooking. Move to frying the potatoes.

In a deep pan, heat enough olive oil to cover the potatoes. Fry until golden and crisp, about 6–8 minutes. Drain on kitchen paper and keep warm. Proceed to cooking the pork.

Remove pork from the marinade, reserving the liquid. Heat olive oil in a large pan over medium to high heat. Sear the pork in batches until browned on all sides. Avoid overcrowding for best caramelisation. Move to the next stage.

Lower the heat slightly. In the same pan, add the onion and sliced garlic. Cook until softened and fragrant. Return pork to the pan and pour in the reserved marinade. Transition to simmering.

Simmer the pork gently for 20–25 minutes until cooked through and tender, stirring occasionally. Add a splash of water if the sauce reduces too quickly. Prepare to cook the clams next.

Increase the heat to medium to high. Add the cleaned clams to the pan, cover, and cook for 5–7 minutes until the shells open. Discard any that remain closed. Transition to plating.

Fold the fried potatoes into the pork and clams’ mixture just before serving. This allows them to soak in the sauce while staying slightly crisp. Prepare garnishes.

Serve immediately, garnished with fresh coriander. Presentation tip: Use a shallow serving dish so the vibrant mix of meat, shellfish, and potatoes is visible. Offer lemon wedges on the side for added brightness.