Carne de Porco à Alentejana

Method

1. Cut the pork into bite-sized cubes and season with the coriander.
2. Heat a large skillet over medium-high heat and sear the pork cubes for 8-10 minutes until browned on all sides, then set aside.
3. In the same skillet, add the mussels and white wine, covering the pan and allowing them to steam for 4-5 minutes until the shells open.
4. Return the pork to the skillet with the mussels and their cooking liquid, then add the lemon juice and stir gently to combine.
5. Simmer everything together for 2-3 minutes until the pork is cooked through and the flavors have melded.
6. Discard any mussels that did not open and serve the carne de porco à alentejana immediately in bowls with the broth.