Preparation

• 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.
• 清洁蛤lam在冰箱中浸泡一大碗盐水中2至3个小时，偶尔更换水，直到碗的底部没有沙子出现。从冰箱中取出蛤lam，然后在烹饪前将淡水浸泡约30分钟。
• 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.
• 将土豆放入3夸脱的锅中，并用冷水盖上。加1茶匙。盐，煮沸，然后减少煮。煮至15至16分钟的叉子刺穿时，直到嫩。排干并放在一边。
• 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.
• Put the pork on a cutting board, skin side down, and set aside until cool enough to handle. Cut the pork into bite-size pieces by gently slicing through the meat with a sharp knife, then pressing the blade down firmly to cut through the hard skin.
• 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.