THE STEAMED CATAPLANA MIST

(Our Play on Clams with Pork & Peppers)

THE STEAMED CATAPLANA MIST

Ingredients: 500g Fresh Clams, 200g Pork belly (minced), 1 Large onion (sliced), 1 Bell pepper (strips), 2 cloves Garlic, 1 tsp Smoked paprika, 1 tsp Cumin, 2 Bay leaves, 100ml Dry White Wine, 2 tbsp Olive oil...

Ingredients

  • 500g Fresh Clams
  • 200g Pork belly (minced)
  • 1 Large onion (sliced)
  • 1 Bell pepper (strips)
  • 2 cloves Garlic
  • 1 tsp Smoked paprika
  • 1 tsp Cumin
  • 2 Bay leaves
  • 100ml Dry White Wine
  • 2 tbsp Olive oil

Cooking Method

  1. The Scorch Fry pork belly in oil until the fat renders and the edges are rock-hard; add onions and peppers.
  2. The Bloom Add spices and garlic with a 30ml splash of wine; the hiss will release the smoky aromatics.
  3. The Marriage Add clams and remaining wine. Cover the pot tightly (use a Cataplana if possible).
  4. The Swell Steam for 8 minutes—do not open—until the clams pop and the mist lacquers the meat.
  5. The Final Flourish Top with raw fresh coriander matchsticks and lemon juice.

Cuisine: Portuguese

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