Deep-Fried Pork: Fritto di Arista

Total Time:
6 hr 55 min
25 min
6 hr 30 min

6 servings

  • 1 (2 1/2-pound) boneless pork shoulder, trimmed of excess fat
  • 1 tablespoon plus 3/4 teaspoon salt, plus more to taste
  • 1 tablespoon freshly ground black pepper, plus more to taste
  • 1 tablespoon red chile flakes
  • 2 tablespoons honey
  • 2 onions, thinly sliced
  • 1/2 cup peeled and thinly sliced ginger
  • 3 bay leaves
  • 5 oranges, cut into 5 slices each
  • 2 cups freshly squeezed orange juice
  • 2 cups water
  • 1/4 cup honey
  • 1/4 cup anise-flavored liquor, like Sambuca
  • 2 quarts extra-virgin olive oil, for frying
  • Preheat the oven to 400 F.

  • Season the pork with 1 tablespoon each of salt, black pepper and red chile flakes. Place the meat in a roasting pan with the onions, ginger and bay leaves and roast in the oven for 30 minutes, until the onions are soft. Add water to cover and roast 2 1/2 hours, until the meat is very tender. Remove from the oven and set aside, keeping the meat in the braising liquid.

  • Reduce the oven's heat to 275 degrees F.

  • Meanwhile, lay the orange slices out in a single layer in a shallow casserole. In a large bowl, combine the orange juice, water, honey and sambuca and whisk to combine. Pour the mixture over the oranges, cover with plastic wrap, then aluminum foil and bake 2 hours. Uncover, increase the oven's heat to 375-degrees F and cook for 1 hour, until the tops of the oranges are caramelized. Reserve the liquid and set aside. Place the oranges on a clean sheet pan to cool Place the pork braising liquid in a 12 to 14-inch saute pan and cook over high heat until reduced by half. Add half of the orange cooking liquid, cook a few minutes and season with salt and pepper.

  • Portion the meat into 6 pieces and return to the braising liquid. Cook over medium heat until warmed through.

  • Meanwhile, in a tall-sided pot, heat the olive oil to 360-degrees F. Working 1 or 2 pieces at a time, pat the meat dry and deep-fry in the oil for 20 to 30 seconds, until crisp. Remove with a slotted spoon, let drain briefly on a paper towel then serve on warmed dinner plates with the sauce spooned over and the caramelized oranges on the side.

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