Tesouros do Alentejo: Lombo de Porco Ibérico Confitado com Amêijoas Frescas, Puré de Batata Doce Roxa e Gremolata de Coentros

Begin by preparing the Iberian pork confit: Pat the pork loin dry and season generously with 1 teaspoon of sea salt and 1/2 teaspoon of black pepper. In an oven-safe pot or Dutch oven, submerge the seasoned pork loin in duck fat (or olive oil), ensuring it is fully covered. Add the 4 sliced garlic cloves, 2 bay leaves, and 4 thyme sprigs to the fat. Cover the pot and slow-cook in a preheated oven at 140°C (275°F) for 1 hour and 45 minutes to 2 hours, or until the pork is incredibly tender but still holds its shape. Remove from the oven and allow the pork to rest in the fat for at least 15 minutes before carefully removing it and slicing into thick medallions.

While the pork confits, prepare the purple sweet potato purée: Place the diced purple sweet potatoes in a pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain thoroughly and return to the hot pot to evaporate any excess moisture. Add the unsalted butter and heavy cream, then mash until smooth and creamy. Season with salt and pepper to taste. Keep warm.

Prepare the clams and sauce: Thoroughly rinse the fresh clams under cold water, discarding any that are open and do not close when tapped. In a large, wide pan or skillet, heat 1 tablespoon of extra virgin olive oil over medium-high heat. Add the 2 minced garlic cloves and the optional piri-piri flakes, sautéing for 30 seconds until fragrant. Pour in the white wine and bring to a simmer. Add the cleaned clams, cover the pan, and steam for 3-5 minutes, or until all the clams have opened. Discard any unopened clams. Carefully remove the opened clams from the pan and set aside, keeping them warm.

Reduce the clam liquor: Leave the cooking liquid in the pan and bring it to a vigorous simmer over high heat. Reduce the liquid by about one-third, concentrating its flavor. Stir in half of the finely chopped fresh cilantro and the juice from half a lemon. Taste and adjust seasoning as needed.

Assemble the Gremolata: In a small bowl, combine the remaining 2 minced garlic cloves, the zest of half a lemon, and the remaining half of the finely chopped fresh cilantro. Drizzle with 1 tablespoon of extra virgin olive oil and mix well.

To plate: Spoon a generous dollop of the warm purple sweet potato purée onto the center of each serving plate. Arrange a few slices of the confited Iberian pork loin artfully on top of the purée. Scatter the steamed clams around the pork. Drizzle the rich clam and wine sauce generously over the pork and clams. Finish each plate with a sprinkle of the vibrant cilantro gremolata and a final whisper of extra virgin olive oil. Serve immediately, inviting your guests to savor the treasures of Alentejo.