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1
Preheat the oven to 200F.
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2
Heat a large saute pan over high heat for 2 minutes.
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3
Swirl in the pork fat and wait 1 minute.
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4
Taste a piece of the pork confit to see if it needs more seasoning.
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5
Season with salt and pepper, if necessary.
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6
Place the pork confit in the pan, being careful not to crowd it.
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7
(You may need to do this in two pans or two batches.)
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8
Sear the pork 4 to 5 minutes on the first side.
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9
When the first side is nicely caramelized, turn the pork cubes over, and brown them on all sides.
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10
Stir in the fried potatoes, heat them through, and coat them well with the pork fat.
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11
Transfer the pan to the oven to keep it warm.
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12
Heat a Dutch oven over high heat for 2 minutes.
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13
Swirl in the olive oil and wait 1 minute.
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14
Crumble the chorizo into the pan, and saute about 4 minutes, until the sausage is crisped on one side but not fully cooked.
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15
Add the shallots and thyme, stirring to coat them with the chorizo oil.
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16
Add the clams and the roasted tomatoes, stirring for about 2 minutes to combine all the ingredients and coat the clams.
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17
Pour in the vermouth and cover the pan.
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18
Let the clams steam a few minutes, until they open.
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19
Remove the lid and add the stock.
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20
Discard any unopened clams.
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21
Bring to a simmer, stirring well to combine the flavors, and swirl in the butter.
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22
Taste for seasoning.
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23
Spoon the clams and chorizo into a large, warm, shallow bowl.
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24
Meanwhile, take the pork out of the oven and return it to the stove, over medium heat.
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25
Add the garlic and stir well, so that it coats the meat and potatoes.
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26
After a minute or two, when the garlic is translucent and just starting to color, stir in the parsley.
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27
Arrange the pork and potatoes over the clams and chorizo.
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28
Serve with a large serving spoon and lots of crusty bread.
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29
If you are feeling over the top, a bowl of aioli would really gild the lily (see page 148).
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30
Preheat the oven to 400F.
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31
Place the potatoes in a roasting pan, and toss well with 2 tablespoons olive oil, the garlic, bay leaves, thyme sprigs, and 1 heaping teaspoon salt.
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32
Cover tightly with aluminum foil, and roast the potatoes about 50 minutes, until theyre tender.
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33
(The time will really depend on size, age, and variety of potatoes.)
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34
When the potatoes have cooled, peel them, discard the bay leaves and thyme, and crumble the potatoes into chunky pieces with your hands.
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35
Heat a large saute pan over high heat for 2 minutes.
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36
(To get the potatoes nicely browned and crisp, dont overcrowd them.
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37
You may have to use two pans or brown them in batches.)
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38
Swirl in the remaining 2 tablespoons olive oil and wait 1 more minute.
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39
Add the crumbled potatoes, and season with the thyme leaves, salt, and pepper.
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40
Saute the potatoes until they are crispy on one side.
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41
(Dont try to move them or turn them if they are stuck to the pan; they will eventually release themselves, just be patient.)
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42
After about 8 minutes, when theyve browned nicely on the first side, stir them to let them color on all sides.
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43
Serve immediately, or set aside on a baking sheet.
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44
Preheat the oven to 400F.
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45
Slice the tomatoes in half lengthwise, toss them with the olive oil, thyme, 1 teaspoon salt, and a pinch of pepper.
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46
Place the tomatoes, cut side down, on a baking sheet, and roast in the oven 30 to 40 minutes, until their skins blister and shrivel.
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47
When the tomatoes have cooled, pull off their skins and crush them gently with your hands.
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48
This is one of the more involved recipes in this book, but if you plan ahead and prep well, its actually simple the evening of the dinner.
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49
Confit the pork a day or two in advance (remember, it will need to sit in the brine for 2 days before that!).
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50
Roast the tomatoes and potatoes in the morning, and then, closer to dinnertime, fry the potatoes and set them aside.
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51
The sauteing of the pork and steaming of the clams should be done at the last minute.
