In a bowl, combine the minced garlic, paprika, and white wine. Add the pork cubes and marinate for at least 30 minutes, or overnight in the refrigerator for more flavor.

Heat a large pan over medium-high heat and add a drizzle of olive oil. Remove the pork from the marinade, shaking off any excess, and brown the pork cubes in batches until they are crispy and golden. Set aside.

In the same pan, add a little more oil if needed, then add the potatoes. Cook them until they start to turn golden brown, stirring occasionally.

Once the potatoes are partially cooked, add the clams to the pan. Cover the pan and let the clams cook for about 5 minutes, or until they open up. Discard any clams that do not open.

Return the pork to the pan with the clams and potatoes. Stir everything together and season with salt and pepper to taste. Cook for an additional 2-3 minutes, allowing the flavors to meld together.

Sprinkle the chopped cilantro over the top and give it a gentle toss. Remove from heat.

Serve the Carne de Porco à Alentejana hot, preferably with some crusty bread on the side to soak up the flavorful juices.