Golden Cod, Pork-Clam XO Sauce, and Garlic-Buttered Herbs
Chef Jeremy Kean of Brassica Kitchen + Cafe | Boston
Adapted by StarChefs | July 2020
INGREDIENTS:
Pork-Clam XO:
4 quarts diced pancetta caramelized with coconut cream over charcoal
2 cups rendered bacon fat
2 quarts surf clams, roasted 20 minutes on towels, meat cut into strips, liquor reserved (squeeze those towels), patted dry
1 quart pitted Spanish olives in brine
1 quart house árbol chile paste
2 cups black vinegar
2 red rice vinegar
2 cups sugar|
Anything else that seems good
To Assemble an Serve:
Fat noodles, rolled into cylinders
Coconut-fried cod
METHOD:
Pork-Clam XO Sauce:
Heat oven to 350°F. In a roasting pan, combine caramelized pancetta and bacon fat. Roast 45 minutes. Drain pancetta, reserving meat and fat separately. Roast roasted clam strips in same fat for 45 minutes. Drain, discarding fat. Return clams to pan, along with pancetta and remaining ingredients, including olive brine and clam liquor. Roast until you’re happy with it.
To Assemble and Serve:
On the center of a serving plate, place a couple Fat Noodle cylinders. Dress generously with XO sauce. Top with cod.
