Serves 3 hungry people
500gr Palourde clams, or mussels
300mls dry white wine
1 heaped tsp hot smoked paprika
3 cloves garlic, minced
1 onion, diced
1 yellow pepper, chopped roughly
1 tin of cherry tomatoes, drained and tin juices reserved
1 red chilli, deseeded and chopped
1 stick of celery
1 handful of coriander
1 handful of parsley
1/2 a lemon
The night before, add the wine to a large bowl with the paprika and the garlic. Score the flesh side of the pork, and add the pork to the bowl, taking care so that the liquid doesn't touch the skin. Marinade for at least 5 hours (I left it overnight). To cook, preheat your oven to the highest temperature. Remove the pork from the marinade (reserving the marinade) and pat dry. Dry the skin thoroughly, rub with a little oil and sprinkle with salt. Roast in a roasting tin on high for 30 mins, then turn down to 130 degrees and roast further for 3 hours. Remove and rest for at least 30 mins. I find the skin usually needs to be stuck under the grill to puff up properly, but do keep an eye on it as it burns easily.
While the pork is resting, fry the onion and chilli in a little oil. Strain the marinade and add the garlic from the marinade to the pan. Fry slowly until fragrant. Then add the yellow pepper and the reserved marinade and simmer for 5 or so minutes. Add the cherry tomatoes with half the juice (use the other half of the juice for a pasta sauce or something) and simmer for a further 5 minutes. Making sure the liquid is simmering, add the clams and immediately whack a lid on and cook until the clams have just opened, roughly 5 minutes. I kept peeking as I think there's nothing worse than over-cooked clams. Remove from the heat, garnish with the parsley and coriander and a squeeze of lemon juice.
To serve, slice the pork belly into portions, add a ladleful of clams and the sauce, and serve with potato mashed with kale (although I think roasted potatoes or rice would also work well).