6 pounds of pork belly
2 cups of adobo
2 quarts of chicken stock


Three days before cooking rub the pork belly with the adobo keep covered in refrigerator.
Preheat the oven to 200°F, rinse the pork belly and place in a dip pan. 
Pour chicken stock over pork belly and cover pan.
Place in oven and cook for 6- 7 hours.
Remove pork belly from liquid, cut into serving pieces.
For service, sear the fat side of the belly until crispy.



1/4  cup of cumin seeds
2  tablespoons of coriander seeds
5  teaspoons of black peppercorns
4   star of anise
4  cinnamon stick
4  teaspoons whole cloves
4  tablespoons ground coriander
1  cup of salt
2/3  cup of sugar


In food processor, grind the cumin seeds, coriander seeds, black peppercorns, star anise, cinnamon stick, and whole cloves. Mix in bowl with ground coriander, sugar and salt.


¼  cup of extra vrgin olive oil
12 1.5" slices of spanish chorizo (Palacios)
3 clove garlic, thinly sliced
1 ¼  cup of leeks, thinly sliced
24 small clams
6 ounces of dry white wine
6 fingerling potatoes, steamed
3 red tomato, thinly sliced
2 tablespoon of cilantro leaves
6  ounc  of  fish stock
¼  cup of extra virgin olive oil
4.5 ounces of red snapper filets, sliced in half
½ tablespoon unsalted butter
8 chive sprigs


For the stew: 

Heat olive oil in sauté pan over medium heat, add the chorizo and garlic and cook for 1 minute.  Add the leeks and clams, add the white wine and let it reduce.  Add the potatoes, tomatoes, cilantro leaves and the fish stock.   Cover, reduce heat, and cook until clams open.

For the fish: 

While the stew is cooking, heat remaining olive oil in cast iron skillet and sauté snapper, cooking the skin side first.  Turn fish, and place in a 350F oven for 3-4 minutes.  Uncover the stew and add butter.  Remove fish from oven.

To serve: 

In a wide low bowl, place the clams around the sides, and mound the potatoes and chorizo in the center.  Place fish on potatoes skin side up, and sauce with remaining stew mixture.  Garnish with chive sprigs.



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