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TECHNIQUES SPOTLIGHT
CVap® Technology: Low Temperature Cooking

CChef Michelle Bernstein of Michy's – Miami, FL with the Winston CVap Cook & Hold
Chef Michelle Bernstein

Michy’s
6927 Biscayne Blvd
Miami, FL 33138
(305) 759-2001

Pork Belly with Sake Braised Clams, Bok Choy, Shitakes
Chef Michelle Bernstein of Michy's - Miami, FL
Adapted by StarChefs.com
June 2008

Yield: 4 Servings

Ingredients:

    Pork Belly with Sake Braised Clams, Bok Choy, Shitakes by Michelle Bernstein on StarChefs.comChili Glaze:
  • 8 ounces agave
  • 8 ounces rice wine agave
  • 3 Thai chilis, chopped

    Pork Belly:
  • 1 pork belly
  • 1 cup salt
  • 1 cup sugar
  • 2 oranges, halved
  • 3 limes, halved
  • 6 garlic cloves
  • 2 Tablespoons fennel seeds
  • 1 Tablespoon cumin seeds
  • 1 red onion, julienne
  • 2 bay leaves
  • 1 tablespoon black peppercorns
  • 1 bunch thyme
  • 1 bunch rosemary
  • 2 quarts chicken broth
  • 4 baby bok choy, blanched and cut in quarters
  • 8 ounces shitake mushrooms, stemmed, julienne
  • 6 ounces picked cilantro
  • 4 ounces scallions, sliced thin

    Clams and Sake Broth:
  • 12 clams
  • Reserved clam liquor
  • 8 ounces premium sake
  • 4 ounces dashi broth
  • 2 ounces reserved cooking liquid
  • 1 ounce, minced ginger
  • 1 tablespoon soy sauce
  • 3 tablespoons butter

Method:

For the Chili Glaze:
Combine all ingredients and place in a small saucepan. Heat through. Set aside. 

For the Pork Belly:
Place all ingredients except the chicken broth in a large pan. Squeeze the oranges and limes into the marinade and add to the pan. Add the the pork belly and marinate for at least 24-48 hours. Pour the chicken broth into the pork with the marinade. Place in the CVap, set to 170˚F, browning 4, and cook for about 5 hours or until tender. Remove the pork from the pan and let cool completely. Strain the marinade, set aside. When cool, cut the pork into 4-inch squares. Heat peanut oil to 350˚F and deep fry pork belly until golden and crispy. Glaze with the chili glaze.

For the Clam and Sake Broth:
Place clams in the CVap, set to 130˚F, browning 0. Cook until open. Reserve the clam liquor and combine with all ingredients except for butter. Heat mixture through and add clams. Keep warm until serving.

To Assemble and Serve:
Place clams in a deep dish. Heat the blanched bok choy and shitakes and place in the dish. Add the butter to the sake broth, heat through and pour some of the sauce in the dish. Top with the pork belly, cilantro and scallions.

 

 

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