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1
Place the clams, salt and cornmeal in a bowl and completely cover with cold water.
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2
Let them soak and purge for 1 hour.
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3
Drain, rinse and set aside.
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4
In a hot saute pan, coat lightly with oil and saute half of the garlic and ginger.
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5
Add the zucchinis and caramelize, about 3 minutes.
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6
Remove from pan and add drained clams.
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7
Deglaze with half of the wine and shaoxing and cover.
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8
Add a little water if needed if clams do not fully open.
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9
Once clams are open, set aside.
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10
(discard any that do not open).
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11
Keep liquid.
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12
Wipe pan out and coat with oil on high heat.
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13
Season the pork brisket with salt and paprika and brown on all sides.
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14
Add onions and caramelize.
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15
Add black beans.
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16
Deglaze with remaining shaoxing and wine and reduce by 50 percent.
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17
Add chicken stock and half of the reserved clam juice.
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18
Check for seasoning and add more clam juice if necessary.
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19
Bring to a simmer and reduce by 60 percent.
-
20
Check again for seasoning and add zucchinis and clams.
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21
Add lemon juice and whisk in butter.
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22
Check one more time for flavor.
-
23
While the sauce is reducing, season the pork tenderloin with salt and pepper and sear in a hot, oiled pan.
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24
Brown well on all sides and finish in a 375 degree oven until medium, about 10 minutes.
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25
For the potatoes, heat the curry oil to 375 degrees and first blanch the potatoes until lightly brown.
-
26
This can and should be done in advance.
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27
Right before serving, fry again, this time until golden brown, drain well, season with salt, and toss with cilantro.
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28
(frying it twice produces a very crisp product).
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29
PLATING Using an o-ring in the center of the plate, fill with the pork sauce.
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30
Top with fried potatoes.
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31
Cut each pork tenderloin into 3 equal pieces and surround ring.
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32
Pull ring off and serve.
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33
Wine Suggestion: McGuigan Brothers Personal Reserve, Shiraz, South Eastern Australia, 1996.
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34
Make a paste with curry powder, water salt and slowly add oil.
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35
Let stand for 1 hour to settle.
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36
Use top, yellow oil for garnish or frying.
