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Creole Clam Chowder and Crispy Pan-Fried Pork Belly

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Course Soup
Cuisine seafood

Ingredients
  

Pork Belly

  • 1-2 lb Pork Belly Slab
  • 1/4 Tsp Chinese Five Spice
  • 1/2 Tsp Ground Black Pepper
  • 2 Tsp Sea Salt, divided

Clam Chowder

  • 4-5 Slices of Bacon, diced
  • 2 Tbsp Butter
  • 2 Garlic Cloves, minced
  • 1 Onion, diced
  • 1/2 tsp Dried Thyme
  • Tony Cachere's, to taste
  • 2-3 Tbsp All Purpose Flour
  • 1 C Milk
  • 1 C Veggie Stock
  • 2 (6.5 oz) Canned Chopped Clams, juices reserved and set aside
  • 1 Bay Leaf
  • 2 Russet Potatoes, peeled and diced
  • 1 c Half & Half
  • Parsley to garnish, fresh or dried (optional)
  • Salt and Pepper to taste
  • Tony Cachere's to taste, if needed

Instructions
 

Pork Belly

  • Cut Pork Belly Slab into 3-4 slices, with rind attached.
  • Score with knife to rid of any impurities.
  • In boiling water, add pork belly, fat side down and cook 5 minutes. Flip and cook 5 min more. Take out and set on cutting board to pat dry, and poke with fork all over.
  • Take five spice, pepper, and salt mixture and sprinkle and rub on fat side. Take remaining salt and season all other sides.
  • In cast iron on med-high head, cook pork belly for 5 min on each side, ending with the fat side.
  • Take off and set on cutting board. Let cool off and then cut into pieces. Set on plate tented with foil and set aside.

Clam Chowder

  • In dutch oven, on med-high heat, cook bacon until crispy about 8 min. With splotted spoon, scoop out onto paper towel-lined plate and reserve 1 tbsp of bacon fat.
  • Melt butter in the same pot, and add garlic and onion, and cook, stirring often, until garlic is fragarant, and onion is soft and translucent, about 3 minutes.
  • Add in thyme and Tony Cachere's and stir until well combined.
  • Add flour and stir until well combined.
  • Add in milk, veggie stock, and clam juice, and stir well for about a min with heat on high, until it thickens. Add your bay leaf and potato and let cook on a low boil for 12 min.
  • Add in your half and half and chopped clams and cook a couple minutes more. Add salt and pepper, to taste, and more Tony Cachere's if you feel the need. Just always taste as you go.
  • Serve in bowl and garnish with bacon pieces, 2-3 pieces of pork belly, and parsley if desired.
  • Enjoy!

Notes

***Note: If the soup is not thickening to your desired consistency, (it should due to the flour) you can add just a TINY bit of cornstarch slurry. (Mix of a little cornstarch and cold water, whisked in a small bowl) Stir in and bring to a quick boil, it should thicken immediately but wait because it may not be needed but if so just a little bit so it remains a chowder and doesn't turn into a gravy.