准备

• Pat the pork belly dry with paper towels. With a sharp paring knife, cut a 3/4-inch crosshatch pattern through the skin into the fat, but not through to the meat. In a small bowl, mix together 2 tsp. salt and 1 tsp. pepper, and rub onto both sides of the pork. Place on a rimmed baking sheet and refrigerate, uncovered, overnight.
• Clean the clams by soaking them in a large bowl of well-salted water in the refrigerator for 2 to 3 hours, changing the water occasionally until no sand appears at the bottom of the bowl. Remove the clams from the refrigerator and soak in fresh water for about 30 minutes before cooking.
• Let the pork sit at room temperature for about 1 hour. Position a rack in the center of the oven and heat the oven to 350°F. Place the pork, skin side up, in a 10-inch ovenproof skillet (cut to fit, if necessary). Add 1/2 cup water and bring to a simmer over medium heat. Transfer to the oven and bake, uncovered, for 45 minutes. Add another 1/2 cup water and continue to bake until the pork is fork-tender, 1 to 1-1/2 hours more. Remove from the oven and set aside.
• Put the potatoes in a 3-quart saucepan and cover with cold water. Add 1 tsp. salt, bring to a boil, then reduce to a simmer. Cook until just tender when pierced with a fork, 15 to 16 minutes. Drain and set aside.
• 将草药和奶油混合在搅拌机中，然后将其混合，直到形成柔软的奶油，大约1分钟。搁置。
• Position a rack 6 to 8 inches from the broiler and heat the broiler (on low, if possible). Broil the pork in the skillet until the skin is puffed and crunchy, 1-1/2 to 2 minutes, rotating halfway through.
• 将猪肉放在切菜板上，皮肤一侧，放在一旁，直到冷却到足以处理。用锋利的刀将猪肉切成大小的碎片，然后将刀片牢固地按下以切穿硬皮肤。
• Heat the oil in a heavy-duty 6-quart pot over high heat until shimmering. Add the shallot and cook until just fragrant, about 1 minute. Add the clams and vermouth; cover and cook until the clams open, 5 to 10 minutes. Remove from the heat and add the potatoes, herb cream, and lemon juice. Toss and season to taste with salt and pepper. Serve the clams topped with the pork belly, and the bread on the side.