Pork Belly and Clams in Lobster Broth, Chef Evan Patterson, 202 Market
Roasted Eggplant Spread:
3 eggplants, roasted
2 c. white beans
1 tablespoon curry powder
2 tablespoons cumin
1 tablespoon honey
1 tablespoon sugar
1/2 c. golden raisin, bloomed
1 1/2 oz. thyme, picked and finely chopped
1 teaspoon paprika
Combine all ingredients in a food processor and pulse until combined.
1 pork belly
2 stalks celery
Sear pork belly in hot pan on both sides and remove. Add mire pox to pan and caramelize. Add the pork belly back into the pan and cover with water. Bake at 200 F for 2 hours.
Gently remove pork belly and press between two cookie sheets with a 12 oz. can on top. Place in the refrigerator until completely cooled. Cut into bite size pieces and deep fry at 350 F for 2 minutes.
1 c. lobster stock
1 tsp red curry paste
Heat lobster stock and whisk in red curry paste.
To Plate: put down 3 quarter size drops of eggplant spread onto the plate. Open 5 clams in lobster broth and add julienned parsley. Add a few bloomed raisins onto the plate with the lobster broth and clams. Top with pork belly and fennel fronds for garnish.