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TECHNIQUES SPOTLIGHT
CVap® Technology: Low Temperature Cooking

Chef Zak Pelaccio of Fatty Crab  New York, NY on StarChefs.com
Chef Zak Pelaccio

Fatty Crab
643 Hudson Street
New York, NY 10014

Pork with Clams and Pickled Chilies
Chef Zak Pelaccio of Fatty Crab – New York, NY
January 2009

For the Pork:
Step 1: Brine the pork
Step 2: Place in CVap and set for 11 hours at 175°F Doneness and 0 Browning.
Step 3: Sear the pork and serve.

CVap® Advantage

  • Increased moisture retention
  • Concentrated flavor retention
  • Precise cooking temperatures
  • Enhanced textural quality

        Video Length: 4:09

Pork with Clams and Pickled Chilies
Chef Zak Pelaccio of Fatty Crab – New York, NY
Adapted by StarChefs.com

Yield: 6 Servings

Ingredients:

    Pork:  
  • Pork Butt with Clams and Pickled Chilies2 gallons water
  • 1 bottle white wine
  • 3 quarts Kosher Salt
  • 1 pint sugar
  • 4 bay leaves
  • 1 cup black peppercorns
  • 1 cup coriander seed
  • 2 tablespoons white peppercorn
  • 2 tablespoons juniper berries
  • 5 pieces star anise
  • 8 shallots, sliced
  • Zest of 1 lemon
  • Zest of 1 lime
  • 2 heads garlic, halved
  • 10 dried chilies

    Pickled Chilies:
  • 30 Thai or Bird’s Eye chilies, sliced lengthwise and seeds removed
  • 1 cup white vinegar
  • 1 tablespoon salt
  • 3 cloves garlic, split

    Paste:
  • 2 white onions
  • 3 garlic cloves
  • 1 bundle cilantro stems
  • 3 long green chilies
  • ¼ cup Ikan Bilis (dried anchovies)
  • Water
  • Salt

    Clams:
  • 3 cloves of garlic
  • 1 medium shallot
  • 4 cilantro roots, scraped
  • 1 teaspoon fish sauce
  • 1½ pound of manila, butter or mahogany clams (soaked and scrubbed)
  • 2 tablespooons olive oil
  • 2 tablespooons Shaoxing Chinese cooking wine
  • 2 tablespoons white wine

    To Assemble and Serve:
  • 1 tablespoon olive oil8 sprigs fresh cilantro

Method:

For the Pork:
Brine the pork for 24 hours. Remove from brine and pat with dry towel. Rub the paste generously over pork. Place the pork in an uncovered roasting pan, and place in CVap for 11 hours at 175 degrees doneness and 0 Browning. The next day, remove the pork and bring to room temperature. Portion pork to 4 ounce portions and reserve.

For the Pickled Chilies:
Boil vinegar with salt and garlic and pour over the chilies. Let cool to room temperature and then store in refrigerator.

For the Paste:
Combine water, wine, salt, sugar, bay leaves, peppercorns, juniper berries, star anise, shallots, lemon, lime, garlic, and chilies in a blender and blend until a paste forms. Season and reserve.

For the Clams:
In a mortar, pound garlic, shallot, cilantro roots, and fish sauce to a smooth paste in mortar or in food processor. In a hot pan with olive oil, add paste and cook until aromatic. Add both wines and bring to a boil for 15 seconds. Add clams, making sure they are mostly in a single layer. Cover tightly and let cook for about 5 minutes. Check to see if clams have opened, if not, shake the pan a little and recover for another minute. Remove pan from heat when most of the clams have opened.  Add 10-12 pickled chilies and toss.

To Assemble and Serve:
Sear pork on a griddle or nonstick pan until golden and crispy on one side. Pour clams into a bowl and place pork on top of clams. Garnish with cilantro sprigs.

 

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