Chef Barry’s: Sautéed Little Neck Clams and Roast HogWine Allegiance Pork Belly

Place the precooked allegiance pork belly on a lightly buttered tray, cover with parchment paper and place in a 320 degree Fahrenheit oven. Make sure to preheat the oven.

Place a pan on a gentle heat, adding your olive oil and shallots, gently cook the shallots until they are translucent, add in your garlic and sliced fennel, sweat off your garlic and fennel now add in your clams carefully as little necks tend to break quite easily with the heat from the pan. Pour in your white wine, HogWine Finishing Sauce and cover with a lid, wait for your listing next to open adding your veal jus lie and reduce gently making sure not to over cook your clams, at this stage adding your diced Granny Smith apple and season with salt and pepper. Gently spoon your clams fennel apple and shallots into a large bowl insuring to add the juice that has all the flavor from the clams and apples

Place your roast pork belly and top and garnish to your liking lightly season with salt and pepper. I would advise you to serve this dish with focaccia or a French baguette.

Enjoy the clams and pork belly! – Chef Barry

INGREDIENTS

1/2 bulb of fresh fennel

16 fresh little neck clams

4 oz Granny Smith apple

2 cloves of crushed fresh garlic

4 peeled and diced shallots

6oz of cooked Allegiance pork belly

1/2 cup of veal jus lie

1/2 cup of HogWine Finishing Sauce