Passion for Pork

Pork Belly & Clams

Pork Belly & Clams

Sabor – chef Lino Oilvieri

June is Pork month 2016


Pork Belly

1/2 pork belly
2 tbsp. course sea salt
1 tbsp. course ground pepper
1 bunch fresh thyme
6 cloves garlic

1 cup olive oil

2 cups white wine

Rest of Recipe

12 oz. precut belly into small cubes (from above)
2 lbs fresh clams
1 tsp chopped garlic
Pinch of chili flakes

Salt & pepper to taste

1 tbsp. roughly chopped fresh parsley & cilantro

1/2 cup olive oil
1/2 cup dry white wine

tbsp. red pepper paste (found in most Mediterranean food stores)

2 bay leaves



Score pork belly skin diagonally creating a diamond pattern. Season with salt and pepper,  rubbing into the skin and underside. Place all other ingredients in a roasting pan and place belly on top (skin up). Cover pan and seal with foil, put in preheated oven at 350°. Cook for 2.5 - 3 hours (depending on thickness of belly). Belly should be very soft when finished cooking. Take belly out of the oven, keep in roasting pan but drain all liquids. Place a sheet of parchment paper on top of belly then place another pan on top of the meat. Weigh down pan with canned goods to "press" the belly. Place in fridge overnight.


In a large deep frying pan, heat olive oil. Place cubes of belly in pan, browning all sides. Add rest of ingredients and clams. Lightly stir mixture. Add wine and cover with lid on high heat for
approximately 3 to 4 minutes, until clams open. Place in serving bowl and sprinkle with roughly
chopped cilantro.

Cooking Time: 190 Minutes

Approximately 4 Servings

Tags: clams | Lino Oilvieri | pork belly | seafood |