Portuguese Pork Belly with Shellfish

COMPLIMENTARY RECIPE

“This is one of my favourite Portuguese dishes. To see pork and shellfish on the same plate is not unusual; at Red Lantern our menu has many examples of this pairing. Pippies are now most sold already degorged of sand, but if in doubt ask your fishmonger.” - Chef Mark Jensen

SERVES 8, as a main

INGREDIENTS

1 kg piece of pork belly, skin removed, cut into 2.5 cm
100 ml dry white wine
500 ml milk
4 bay leaves
3 tablespoons olive oil
8 French shallots, thinly sliced
4 garlic cloves, crushed
1 quantity roasted capsicum paste (see recipe below)
200 ml vermouth
350 ml chicken stock
1 bunch of thyme, picked
1.5 kg pippies or clams (free of sand and grit)
2 large handfuls of parsley, roughly chopped

METHOD

Place the pork in a large bowl and add the wine, milk, bay leaves, a pinch of salt and a generous grind of black pepper. Place in the fridge and leave to marinate overnight.

Remove the pork from the marinade, rinse under cold running water, then pat dry with paper towel. Place a large flameproof casserole dish over high heat, add the olive oil, then fry the pork in small batches on all sides until it is a nice golden colour. Remove the pork as it colours and set aside. Once all the pork is cooked, reduce the heat slightly and fry the shallots and garlic until they start to colour. Return the pork to the casserole dish with the capsicum paste and vermouth, and stir to combine the flavours. Bring the liquid to the boil, cover the dish, then reduce the heat so the liquid simmers very slowly, and continue to cook for 40 minutes.

Check that the pork is tender by inserting a skewer through the meat; it should pass through easily. Once cooked, increase the heat and add the chicken stock and thyme. When the liquid comes to the boil, add the shellfish, cover and cook for a further 5 minutes, or until the shellfish open. Discard any that remain closed. Check the broth for seasoning, then stir through the parsley. Serve with a side of kipfler potatoes.

ROASTED CAPSICUM PASTE

4 capsicums
1 garlic bulb
3 tablespoons fish sauce
1 bird’s eye chilli, chopped
good quality olive oil

Preheat the oven to 180°C. Place the capsicums and garlic bulb on a baking tray and roast for 30 minutes, or until the capsicum skins blacken and the garlic has completely softened. Remove the tray from the oven. Put the capsicums into an airtight container and allow them to sweat and cool slightly. Meanwhile, peel the garlic cloves and place the garlic flesh into a food processor. Remove the capsicums from the container and scrape away the blackened skin. Discard the skin, membrane and seeds, then put the capsicum flesh, fish sauce and chilli into the food processor with the garlic. Season with sea salt and freshly ground black pepper and process until smooth. Scrape the paste into a sterilised glass jar and then cover generously with olive oil. The capsicum paste can be stored in the fridge under the oil for up to 2 weeks.