THE RED-BOLT MARINE POT

(Our Play on Portuguese Clam and Pork Stew)

THE RED-BOLT MARINE POT

Ingredients: 400g Pork tenderloin (cubed), 300g Fresh Clams, 1 tbsp Massa de Pimentão, 1 tsp Cumin, 1 tsp Black pepper, 2 cloves Garlic (minced), 1 small onion (pureed), 100ml Dry White Wine, 50g Lard...

Ingredients

  • 400g Pork tenderloin (cubed)
  • 300g Fresh Clams
  • 1 tbsp Massa de Pimentão
  • 1 tsp Cumin
  • 1 tsp Black pepper
  • 2 cloves Garlic (minced)
  • 1 small onion (pureed)
  • 100ml Dry White Wine
  • 50g Lard

Cooking Method

  1. The Scorch Fry pork in lard on high heat until the cubes are blackened and charred; remove.
  2. The Architect Fry onion puree and garlic in the same pan until sweet and golden.
  3. The Bloom Add spices and pepper paste with a 30ml splash of wine; the steam will release the smoky aromatics.
  4. The Swell Add remaining wine and clams; cover and steam for 5 minutes until shells pop.
  5. The Marriage Return pork; toss for 1 minute until lacquered in the red marine silk.
  6. The Final Flourish Top with a massive amount of raw fresh coriander matchsticks.

Cuisine: Portuguese

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