Marinade Clam and Pork Wonton Tacos is an example of the new culinary rage of pairing contrasting proteins with each other. This recipe is loaded with tons of spices, flavors and textures to compliment both bold proteins.
Preheat oven to 350 degrees. Place wrapper in a muffin pan. Bake for 5 minutes. Repeat until all of the wontons are baked off.
Place clam juice, hoisin, and orange juice in a saucepot. Reduce until it covers back of spoon.
Combine 1.5 ounces of ginger, 3 cloves of minced garlic, and blend with the lime zest and juice in a bowl. Add clams to mixture and allow them to sit until plating.
Toast anise, cumin, chili pepper, salt, and cinnamon in a small frying pan. Place in a food processor and create a powder. Add a little sesame seed oil with the remaining garlic and ginger to create a paste. Set aside for the pork loin.
Trim fat. Slice the pork loin into 4, half-pound pieces. Rub the spice rub on the pork. Sear the pork evenly on all sides for 4 minutes. Allow it to rest for 10 minutes. Thinly slice the pork.
Brush the sauce onto the plate. Place a wonton wrapper on the plate. Layer 3 pieces of pork on the inside of the wrapper. Place 2 shallot pieces on top. Layer a few leaves of cilantro. Place the clam on top. Red pepper and green jalapeno on the clam. Drizzle sauce over the peppers. Place kimchee on last. Repeat until all wrappers are done. Sprinkle sliced scallions onto the plate.
Recipe by: Shylicia Heyward of Johnson & Wales University, winner of the 2011 Sea Watch Creative Clam Challenge