East Meets Portugal 'Alentejana' -- Pork and Clams East Meets West Style (Ming Tsai) Recipe

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East Meets Portugal 'Alentejana' -- Pork and Clams East Meets West Style (Ming Tsai)
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Ingredients
26
Count
Nutrition
12613
Calories
Total time
160
Minutes
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Ingredients:

Directions:

  1. Place the clams, salt and cornmeal in a bowl and completely cover with cold water. Let them soak and purge for 1 hour. Drain, rinse and set aside. In a hot saute pan, coat lightly with oil and saute half of the garlic and ginger. Add the zucchinis and caramelize, about 3 minutes. Remove from pan and add drained clams. Deglaze with half of the wine and shaoxing and cover. Add a little water if needed if clams do not fully open. Once clams are open, set aside. (discard any that do not open). Keep liquid. Wipe pan out and coat with oil on high heat. Season the pork brisket with salt and paprika and brown on all sides. Add onions and caramelize. Add black beans. Deglaze with remaining shaoxing and wine and reduce by 50 percent. Add chicken stock and half of the reserved clam juice. Check for seasoning and add more clam juice if necessary. Bring to a simmer and reduce by 60 percent. Check again for seasoning and add zucchinis and clams. Add lemon juice and whisk in butter. Check one more time for flavor. While the sauce is reducing, season the pork tenderloin with salt and pepper and sear in a hot, oiled pan. Brown well on all sides and finish in a 375 degree oven until medium, about 10 minutes. For the potatoes, heat the curry oil to 375 degrees and first blanch the potatoes until lightly brown. This can and should be done in advance. Right before serving, fry again, this time until golden brown, drain well, season with salt, and toss with cilantro. (frying it twice produces a very crisp product).
  2. PLATING Using an o-ring in the center of the plate, fill with the pork sauce. Top with fried potatoes. Cut each pork tenderloin into 3 equal pieces and surround ring. Pull ring off and serve.
  3. Wine Suggestion: McGuigan Brothers Personal Reserve, Shiraz, South Eastern Australia, 1996.
  4. CURRY OIL
  5. Make a paste with curry powder, water salt and slowly add oil. Let stand for 1 hour to settle. Use top, yellow oil for garnish or frying.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 12613.38 Kcal (52810 kJ)
Calories from fat 5752.9 Kcal
% Daily Value*
Total Fat 639.21g 983%
Cholesterol 2008.37mg 669%
Sodium 43262.81mg 1803%
Potassium 2289.37mg 49%
Total Carbs 936.81g 312%
Sugars 253.45g 1014%
Dietary Fiber 28.68g 115%
Protein 786.94g 1574%
Vitamin C 55.5mg 93%
Vitamin A 0.1mg 5%
Iron 8.8mg 49%
Calcium 143.8mg 14%
Amount Per 100 g
Calories 1007.61 Kcal (4219 kJ)
Calories from fat 459.56 Kcal
% Daily Value*
Total Fat 51.06g 983%
Cholesterol 160.44mg 669%
Sodium 3456mg 1803%
Potassium 182.88mg 49%
Total Carbs 74.84g 312%
Sugars 20.25g 1014%
Dietary Fiber 2.29g 115%
Protein 62.86g 1574%
Vitamin C 4.4mg 93%
Iron 0.7mg 49%
Calcium 11.5mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 304.7
    Points
  • 336
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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