Portuguese Pork Stew

1. Wash the clams in a large basin, then drain.
2. Fill up the basin with salted water, then leave the clams immersed in the basin.
3. Slice peeled tomatoes into quarters.
4. Remove seeds, then cut roughly to make ½ inch cubes.
5. Cut the pork into big cubes, then sprinkle flour over the pork.
6. In a pressure cooker, saute the pork cubes in cooking oil for about 3 minutes.
7. Add the sliced onion and cook for 2 minutes more.
8. Add wine, tomato paste, tomato cubes, chopped garlic and a laurel leaf.
9. Seasoni with salt and pepper.
10. Lessen the salt because when the clams are added, it will add to the saltiness.
11. Heat until the wine comes to a boil, then close and pressure cook for about 45 minutes.
12. Remove the cover.
13. Drain clams, then add them to the stew.
14. Without replacing the cover, let the clams cook with the stew over medium for about 5-7 minutes more - until the clams open.
15. Transfer to a serving dish, then serve with steamed rice.