Gather all the ingredients before starting the recipe.

Marinade

• Cut 1 1/2 lbs stewing pork into 1" squares and add to a large mixing bowl. Season with 1-2 tbsp kosher salt, 2 tsp Hungarian paprika and 1 tsp cayenne pepper. Toss to combine.
  
• Add 2 cloves garlic, smashed with the flat side of a knife, 2-3 whole bay leaves and 1 cup white wine or enough to barely cover the pork. Stir and then cover with cling wrap and refrigerate for at least 24 hours and up to 3 days. Mix the pork two or three times during this period.
  

Braising

• Drain marinade from pork, reserving the marinade.
• Heat 2 tbsp vegetable oil in a deep‑sided skillet for 1–2 minutes, then add the marinated pork, searing each piece on all sides. Do not crowd the pan, work in batches so every piece has room to caramelize properly.
• After searing the pork, add the reserved marinade, including the garlic and the bay leaves. Stir scraping up any brown bits from the pan, then reduce heat to medium or medium low. Taste for seasoning and adjust if necessary. Cover and cook for 45-60minutes or until the pork is tender. Keep warm over low heat until the potatoes and the clams are done.
  

Potatoes

• When the pork is done, peel and dice 2 medium white potatoes, about the same size as the pork.
  
• Pour enough canola oil for deep frying into a deep thick bottomed pot to come up halfway to the sides of the pan. Heat the oil on medium high heat for 3-4 minutes or until a cube of bread dropped in the oil starts to sizzle right away and turns golden. Remove the bread cube.
• Gently lower the potatoes into the hot oil and fry until the potatoes turn a golden color. Remove to a paper towel and season with kosher salt.
  

Clams

• While the potatoes are cooking, rinse 2 lbs little neck clams in 2 or 3 changes of cold water, or until the water runs clear.
  
• Add about an inch of water to the bottom of a skillet with deep sides and bring the water to a boil. Add the clams all at once, reduce heat to medium, and cover the pan with a lid. Cook for 2-3 minutes, or until the clams open. Remove from heat and keep covered until ready to add to the finished dish.
  

Assembly

• Layer fried potatoes in the bottom of a deep sided serving dish. Top the potatoes with the braised pork and the steamed clams and drizzle pan juices from the pork over the top and toss very gently to combine.
• Garnish with 3-4 sprigs fresh coriander leaves.