Ingredients

• 4 cloves garlic
• 2 tablespoons salt
• 1 1/2 pound pork loin
• 2 tablespoons chilli sauce
• 4 tablespoons lard
• 2 pounds clams

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Instructions

1. Mix the garlic and salt and crush into a paste. Brush the meat with the paste, then chilli sauce, cover and refrigerate for 24 hours.
2. Cut the meat into 1 to 2 inch cubes.
3. Wash the clams thoroughly in several changes of water. Fry the meat in the lard for 10 minutes, or until brown. Add the clams and cook over a high heat so they open quickly, discard any that do not open.
4. Serve at once.