Supplies
- 1 ½ lb skinless pork belly
- 2 Tablespoons smoked paprika
- Salt and pepper
- 6 Tablespoons extra virgin olive oil, divided
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 2 Tablespoons tomato paste
- 3 bay leaves
- 3 cups dry white wine
- 2 cups water
- 24 little neck clams
- 1 Tablespoon fish sauce
- ½ cup chopped parsley
- Grilled bread for dipping
Pasos
- Heat the grill to medium high heat.
- Season pork belly with smoked paprika, salt and pepper, and place on the grill.
- Sear the pork for 4-5 minutes per side and then remove and use scissors to cut into 1 ½ inch pieces.
- Heat a medium pot over medium high heat and add 4 Tablespoons of olive oil.
- Add the onion, garlic, and tomato paste and cook for 3-4 minutes.
- Stir in the pork belly, white wine, and water and simmer, uncovered for 25-30 minutes.
- Add the clams and cover, cook for an additional 5 minutes, until all of the clams are opened.
- Remove the lid, turn off the heat and add the fish sauce and remaining olive oil.
- Garish with parsley and serve.