4 oz Chorizo sausage
1 ea Shallot, sliced
6 ea Garlic cloves, sliced thin
½ cup Bell pepper, tri color, diced small
2 dozen clams, littlenecks or manillas
2 ea lemons, for juicing
2 oz butter
1/3 cup Cilantro, chopped
3 cups Pea Shoots
1 cup BBQ sauce
as needed salt and pepper
Seawater Brine
2 Gallons Water, Cold
2 ½ cups Sea Salt
1 ½ cups Sugar
2 sheets Nori or ½# common seaweed
Method:
Combine all ingredients for the seawater brine.
Add the pork roast to the brine and let sit for 24 hours.
Drain and pat dry before grilling.
Place pork on medium to high temperature grill flipping and turning as required.
In the can render out the chorizo, add the garlic and shallots, sweat until translucent. Add bell peppers and clams. Squeeze a lemon juice and add butter. Cover and steam until open.
As pork roast continues to cook, brush with BBQ sauce. Remove from grill, let rest 10 min and slice into chops.
Place pea shoots on plate, top with pork chop; garnish with clams; spoon the clam sauce on the plate.
