THE RED-BOLT SURF-TURF

(Our Play on Carne de Porco à Alentejana - Shortcut)

THE RED-BOLT SURF-TURF

Ingredients: 400g Pork tenderloin (cubed), 300g Fresh Clams, 1 tbsp Massa de Pimentão, 1 tsp Cumin seeds, 2 cloves Garlic (minced), 50g Lard or Oil, 50ml Dry White Wine, 1 Lemon (juiced)...

Ingredients

  • 400g Pork tenderloin (cubed)
  • 300g Fresh Clams
  • 1 tbsp Massa de Pimentão
  • 1 tsp Cumin seeds
  • 2 cloves Garlic (minced)
  • 50g Lard or Oil
  • 50ml Dry White Wine
  • 1 Lemon (juiced)

Cooking Method

  1. The Scorch Fry pork in lard on high heat until the edges are rock-hard and charred; remove.
  2. The Bloom Add garlic, cumin, and pepper paste to the pan with a 20ml splash of wine; the steam will release the smoky aromatics.
  3. The Swell Add remaining wine and clams; cover for 5 minutes until shells open.
  4. The Marriage Return pork; toss for 1 minute until lacquered in the red surf-silk.
  5. The Final Flourish Top with raw fresh coriander and lemon zest.

Cuisine: Portuguese

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