Every couple of years I write a new recipe for pork and clams, usually with East Asian flavours. I love the combination of sweet, savoury, spicy and herbaceous flavours with clams and caramelised pork. If you’re not a big meat eater, but you’re up for the clams, still make this minus the pork as they’re absolutely delicious on their own. Mushrooms are traditionally served with tom kha and would be a great substitute for the meat.
I’ve used a lot of the ingredients for a tom kha soup (my favourite) to flavour the clams and sauce for the pork. It’s sweet and has a comforting spice. Good fish sauce (I used red boat) and Thai chilli jam make all the difference. Try to find the brand Maepranom, it’s the one.
Recipe below
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