Clams with Crispy Pork Belly and Thai Basil
By norsegal8
Nearly every food culture has some version of surf and turf, and the combination of shellfish with cured pork is pretty common. This recipe demonstrates the versatility of the grill: the clams and pork are cooked in a cast-iron frying pan set on the grill grate, picking up a hint of smoky flavor. If you don't want to build a fire, you can cook this recipe on the stovetop.
- 4
Ingredients
- 1 cup chicken stock
- 1 tablespoon fish sauce
- 2 teaspoons sugar
- 1/2 pound skin-off pork belly, sliced 1/8-inch thick or thick-cut bacon slices
- 1/2 cup thinly sliced shallots
- 2 Thai chiles, stemmed and minced
- 2 small jalapeño chiles, stemmed, seeded and julienned
- 2 teaspoons minced garlic
- 2 teaspoons roasted chile paste
- 3 pounds Manila clams, scrubbed
- 1/4 cup rice wine
- 1/2 cup fresh Thai basil
Preparation
Step 1
1. In a measuring cup or small bowl, stir together the stock, fish sauce and sugar until the sugar has dissolved. Set aside.
2. Prepare a hot fire for direct-heat grilling in a charcoal grill (you should be able to hold your hand 1 to 2 inches above the grate for only 2 to 3 seconds). When the coals are ready, place a deep 12-inch cast-iron frying pan on the grill grate and let preheat for 2 minutes.
3. Add the pork belly slices in a single layer to the hot pan and cook, turning occasionally, for about 8 minutes, until some of the fat has rendered and the meat is golden brown. Pour off all but about 3 tablespoons of the accumulated fat from the pan (keep the pork in the pan)), and return the pan to the grate. Add the shallots, chiles and ginger and cook, stirring occasionally, for 1 minute. Add the garlic and chile paste and cook for 30 seconds more.
4. Add the clams and rice wine, pour in the stock mixture, then add the basil. Cover the pan and cook, uncovering and stirring occasionally, for about 10 minutes, until all of the clams have opened.
5. Remove the pan from the grill and pour the clams, pork belly and juices onto a rimmed serving dish, discarding any clams that failed to open. Serve immediately.