Pork Stew with Clams

Bahan-bahan (8 porsi)

• 6 tablespoons (¼ cup + 2 tablespoons) extra virgin olive oil, (divided)
• 5 pounds boneless pork butt ((trim down fat a little and cut into 1-inch cubes))
• kosher salt, (to taste)
• 1½ large onions, (finely chopped (divided))
• 6 large garlic cloves, (minced (divided))
• 2¼ cups dry white wine
• 1½ tablespoons tomato paste
• 2¼ cups water
• 2 medium lemons, (finely grated zest from both)
• 3 whole bay leaves
• 4 sprigs fresh thyme
• 2 teaspoons sweet paprika
• 1½ pounds kale, (inner ribs and stems discarded, leaves coarsely chopped)
• 5 pounds small clams and mussels (or all clams), (scrubbed and rinsed)
• ⅓ cup chopped fresh cilantro
• freshly ground black pepper, (to taste)
• One 7.4-ounce jar roasted red peppers, (drained)
• 1 large garlic clove, (minced)
• 1 pinch kosher salt
• 1 pinch cayenne pepper
• 1 whole baguette, (sliced)
• 2 tablespoons extra virgin olive oil
• 1 large garlic clove, (minced)