Chef Mateo

Pork, Clam, and Shishito

1/2 lb. loin pork chop
3 tablespoons butter
2 dozen littleneck clams
12 shishito peppers
1 tablespoon olive oil
Fine grey sea salt
Maldon salt
Pepper

Slowly cook pork chop in a pan with the butter until medium.  Season with grey salt
and pepper.  Let rest five minutes.

In the meantime, steam the clams in a little bit of water until they open.  Remove
clams from shells and swirl in a little melted butter.

Put a small skillet on high heat. Add the olive oil and the shishito peppers.  Cook
peppers until browned and tender.  Remove when just cool enough to handle, and cut
lengthwise in two.

Slice the pork chop into twelve strips, and then cut these in two.  

In a chinese soup spoon, or back in the clam shells, put a clam, top with the pork
and pepper, and top with a few grains of Maldon salt. Serve warm.


Recipe donated by chef & friend John Krinsky