Clams with Pork and Vegetables

Rinse the cilantro, shake dry, pluck off the leaves and chop.

Peel the carrot peel, thinly slice lengthwise and cut into small squares. Cut the cauliflower florets into small pieces.

Peel the garlic and squeeze through a garlic press into a bowl. Rinse the chilies, slit lengthwise, remove the seeds and white ribs, chop finely and mix with the cilantro, carrots, cauliflower, lemon zest, broth, wine, and 3 tablespoons oil, season with pepper.

Cut the meat into 1.5 cm (approximately 1/2-inch) small cubes, add to the bowl with the chile mixture, cover and marinate in the refrigerator for 4 hours.

Rinse and scrub the clams and discard any opened shells.

Peel the lemon with a sharp knife, slice and cut into small pieces.

Heat the remaining oil in a large deep pan. Drain the meat, reserving the marinade. Working in batches, saute the meat on all sides for 2 minutes. Remove with a slotted spoon.

Pour the marinade and the clams into the pan, cover and cook over medium heat until the clams have opened, 5-8 minutes. Discard any unopened clams.