|
Suckling
Pig with Clams and a
Spicy Miso broth |
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| |
Serves 4 |
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INGREDIENTS |
| |
Suckling Pig |
| 10
50ml
2 tbsp
3
40g
3 tbsp
3
10
5
|
suckling pig thighs
yamasa
soy
5-spice powder
star anise, crushed
ginger, peeled, chopped
fennel powder
garlic cloves, peeled, chopped
lotus leaves
banana leaves
|
|
Miso Broth |
| 500ml
50g
100g
1
30g
|
water
konbu
bonito
Thai chilli pepper
yellow and red miso (each) |
| |
Clams |
30g
15g
100g
1 kg
50
|
Shallots, peeled, chopped
Garlic, peeled, chopped
shishito peppers, diced
spinach, cleaned
cooked clams, shelled |
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| Method: |
| 1. |
Prepare a steamer for steaming. |
| 2. |
For the Suckling
Pig: Marinate the pig thighs overnight in a mixture
of yamasa soy, five-spice powder, star anise,
ginger, fennel powder and garlic.
Wrap the marinated pig thighs first with the lotus leaf
and then with the banana leaf. Steam at high heat for
20 minutes, then reduce to low heat for another 6 hours.
Remove from steamer, unwrap and remove the bones while
the meat is still warm. Finish in a pre-heated oven, until
the skin is crispy. Slice before serving. |
| 3. |
For the Miso Broth: Bring
the water to a boil with the konbu, then add
the bonito and simmer for 10 minutes. Strain the broth
and discard the konbu and bonito. After
adding the chilli and miso, strain the broth
again. |
| 4. |
For the Clams: Sauté the shallots,
garlic and diced shishito peppers together in
a pan. Add the spinach and sauté until just wilted.
Using the same pan, sauté the cooked clams, and
then pour in the miso broth. |
To Serve:
Place the spinach in the center of a serving plate,
top with sliced suckling pig and ladle the miso broth
and clams around.
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