THE SURF-AND-TURF RED SILK

(Our Play on Carne de Porco à Alentejana)

THE SURF-AND-TURF RED SILK

Ingredients: 500g Pork shoulder (cubed), 500g Fresh Clams, 2 tbsp Massa de Pimentão (Pepper paste), 1 tsp Cumin, 1 tsp Black pepper, 2 cloves Garlic, 100ml Dry White Wine, 2 tbsp Lard or Oil, 1 tbsp Tomato purée...

Ingredients

  • 500g Pork shoulder (cubed)
  • 500g Fresh Clams
  • 2 tbsp Massa de Pimentão (Pepper paste)
  • 1 tsp Cumin
  • 1 tsp Black pepper
  • 2 cloves Garlic
  • 100ml Dry White Wine
  • 2 tbsp Lard or Oil
  • 1 tbsp Tomato purée

Cooking Method

  1. The Coat Rub pork with the pepper paste, cumin, and garlic.
  2. The Scorch Fry pork in lard on maximum heat until the edges are rock-hard and charred; remove.
  3. The Bloom Add tomato purée to the pan with a 30ml splash of wine; the hiss will release the smoky aromatics.
  4. The Swell Add remaining wine and clams; cover for 5 minutes until shells open.
  5. The Marriage Return pork; toss for 1 minute until every piece is lacquered in the red silk.
  6. The Final Flourish Top with raw fresh coriander and lemon wedges.

Cuisine: Portuguese

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