EAST MEETS PORTUGAL 'ALENTEJANA' -- PORK AND CLAMS EAST MEETS WEST STYLE
Steps:
- Place the clams, salt and cornmeal in a bowl and completely cover with cold water. Let them soak and purge for 1 hour. Drain, rinse and set aside. In a hot saute pan, coat lightly with oil and saute half of the garlic and ginger. Add the zucchinis and caramelize, about 3 minutes. Remove from pan and add drained clams.
- Deglaze with half of the wine and shaoxing and cover. Add a little water if needed if clams do not fully open. Once clams are open, set aside. (discard any that do not open). Keep liquid. Wipe pan out and coat with oil on high heat. Season the pork brisket with salt and paprika and brown on all sides. Add onions and caramelize. Add black beans.
- Deglaze with remaining shaoxing and wine and reduce by 50 percent. Add chicken stock and half of the reserved clam juice. Check for seasoning and add more clam juice if necessary. Bring to a simmer and reduce by 60 percent. Check again for seasoning and add zucchinis and clams. Add lemon juice and whisk in butter. Check one more time for flavor. While the sauce is reducing, season the pork tenderloin with salt and pepper and sear in a hot, oiled pan. Brown well on all sides and finish in a 375 degree oven until medium, about 10 minutes.
- For the potatoes, heat the curry oil to 375 degrees and first blanch the potatoes until lightly brown. This can and should be done in advance. Right before serving, fry again, this time until golden brown, drain well, season with salt, and toss with cilantro. (frying it twice produces a very crisp product).
- PLATING Using an o-ring in the center of the plate, fill with the pork sauce. Top with fried potatoes. Cut each pork tenderloin into 3 equal pieces and surround ring. Pull ring off and serve.
- Make a paste with curry powder, water salt and slowly add oil. Let stand for 1 hour to settle. Use top, yellow oil for garnish or frying.
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Essejay Company
[email protected]I'm giving this recipe a 5-star rating because it was so delicious. I highly recommend it
Glenda Grindele
[email protected]This dish was a waste of time and ingredients. I won't be making it again
TUMELO MARUMO
[email protected]I followed the recipe exactly and the dish turned out terrible. I don't recommend it
Vishal Srivastava
[email protected]This dish was a bit bland for my taste. I think it would be better with some added spice
Devin Bernardino
[email protected]I'm not a fan of clams, but I loved this dish. The pork was cooked perfectly and the sauce was delicious
Aubergine Man
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The results are amazing
Erika Crawford
[email protected]I love the combination of flavors in this dish. The ginger and soy sauce really complement the pork and clams
Elvir Emirhafizovic
[email protected]I've made this dish several times and it's always a hit. It's a great way to use up leftover pork
COLE MCCLINTOCK
[email protected]This dish was easy to make and it turned out great. I'm definitely adding it to my regular rotation
Mahamed Ahmed
[email protected]I'm not a big fan of pork, but this dish was really good. The clams were the star of the show
Favour solomon
[email protected]This was my first time cooking with clams. They were a bit sandy, but the dish was still delicious
Zack Zach
[email protected]This dish was so good! I especially loved the crispy pork skin. I will definitely be making this again
Nikolas Kyriakides
[email protected]The pork was a bit dry, but the clams were cooked perfectly. I think I'll try this recipe again with a different cut of pork
Barisal live
[email protected]I thought the flavors were a bit too strong for my taste, but my husband loved it. I think it would be better with less ginger and soy sauce
Raj Technical143
[email protected]This dish is easy to make and doesn't require any special ingredients. I highly recommend it to anyone who loves pork, clams, or Asian-inspired cuisine
Moahi Selomo
[email protected]I love the way this dish combines the flavors of East and West. The ginger and soy sauce give it an Asian flair, while the pork and clams are classic Portuguese ingredients
jeremiah asimetamunopiribia
[email protected]I made this dish last night and it was a big hit with my family. The pork was tender and juicy, and the clams were cooked perfectly
Irene Mesame
[email protected]This dish was an absolute delight! The combination of pork, clams with a hint of ginger and soy sauce was a symphony of flavors in my mouth