Razor clams with crisp pork belly, fennel and ginger

Preparation time
overnight

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt

Ingredients

For the pork belly

  • 500g/1lb 2oz piece rindless pork belly
  • 2 tbsp salt
  • 1 tsp coriander seeds
  • ¼ bunch fresh thyme
  • 2 bay leaves
  • ½ tsp peppercorns
  • 1 litre/1¾ pints duck fat

For the razor clams

  • 1 tbsp olive oil
  • 1 fennel bulb, diced, trimmings and green fronds removed, chopped and reserved
  • 4 spring onions, diced, tops chopped and reserved
  • 5cm/2in piece ginger, peeled and finely chopped
  • 100ml/3½fl oz vermouth
  • 100ml/3½fl oz white wine vinegar
  • 100ml/3½fl oz double cream
  • 50g/1¾oz butter
  • 250ml/9fl oz white wine
  • 6 razor clams, cleaned
  • 2 tbsp panko crumbs
  • 2 tbsp finely grated Parmesan
  • salt and freshly ground black pepper