Steamed pork and clam with white wine
This is an appetizing dish of umami-rich pork and clams. You can substitute shelled clams with unshelled ones. It is ideal as either an appetizer or as a main dish.
- 150g pork loin (for tonkatsu)
- 100g clam
- 1/2 chopped garlic
- 2 tbsp white wine
- Chopped Italian parsley
- Salt and pepper to taste
- Vegetable oil
Inosinate : 230mg/100g
Glutamate : 90mg/100g
Cut the pork loin into ２cm pieces and sprinkle with salt and pepper.
Put the vegetable oil and garlic in a frying pan and heat over low heat. When there is an aroma, turn the heat up to medium and put on the pork.
When the pork turns golden brown, add the clams and pour on white wine. Cover with a lid.
When the clams open up, add Italian parsley.