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Default Pork and Clams East Meets West Style (Alentejana)

Pork and Clams East Meets West Style (Alentejana)

15 littleneck clams, plus a few extra
in case some don't open
1 tablespoon salt
1/4 cup corn meal
1 1/2 tablespoons garlic
1 tablespoon minced ginger
1/2 cup green zucchini, 1/4-inch dice
1/2 cup yellow zucchini, 1/4-inch dice
2 pounds pork brisket, 1/2-inch dice
2 tablespoons paprika
3/4 cup medium diced onions
2 tablespoons Chinese black beans, rinsed,
drained and chopped
1/2 cup shaoxing wine
1 cup white wine
4 cups chicken stock
2 lemons, juiced
2 tablespoons butter
1 1/2 cups Idaho potatoes, 1/4-inch
dice (square off the potato, no
peeling necessary)
1/4 cup chopped cilantro leaves
2 cups curry oil, to fry (see below)
2 pounds pork tenderloin, cut into 8-ounce portions

canola oil, to cook
salt and black pepper, to taste


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 sautee 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.

Curry Oil

1/2 cup curry powder
Water, to make runny paste
Pinch salt
2 cups canola oil

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 fry.
Serves 4.


shared by Renuka Singh


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