Crispy Pork with Asparagus and Pickled Onions

Total Time:
12 hr 50 min
40 min
8 hr
4 hr 10 min

1 serving

  • Pork:
  • 7 ounces pork shoulder
  • 2 ounces orange juice
  • Juice of 1/2 lemon
  • Canola oil, for frying
  • 2 tablespoons flour
  • 1 tablespoon cornstarch
  • Kosher salt and freshly ground black pepper
  • 1 clove garlic, crushed
  • Pickled Onions:
  • 1 ounce red wine vinegar
  • 1 teaspoon sugar
  • 1 slice red onion, cut into a julienne
  • Asparagus:
  • 1/2 tablespoon unsalted butter
  • 1 clove garlic
  • 4 to 5 asparagus spears, halved (about 2 ounces)
  • Kosher salt and freshly ground black pepper
  • Pesto:
  • 1/2 cup fresh basil leaves
  • 2 tablespoons olive oil
  • 2 teaspoons pine nuts
  • 1/3 teaspoon minced garlic
  • 5 teaspoons grated Parmesan
  • Kosher salt and freshly ground black pepper
  • Special equipment: a deep fryer or large pot

  • For the pork: Marinate the pork in the orange juice, lemon juice and garlic in a baking dish in the refrigerator overnight.

  • Preheat the oven to 280 degrees F. Remove the pork from the marinade, transfer to a baking dish and cover with foil. Roast until tender, about 4 hours. Let cool until firm.

  • Heat the oil in a deep fryer or large pot. Combine the flour, cornstarch, salt and pepper in a shallow bowl. Dredge the pork in the flour mixture and fry until warmed through and crispy, 4 to 5 minutes.

  • For the pickled onions: Bring the vinegar to a boil in a small saucepan. Add the sugar and stir to dissolve. Pour over the red onions in a heat-proof bowl. Let stand until room temperature and then refrigerate overnight.

  • For the asparagus: Heat the butter and garlic in a skillet over medium-high heat. Add the asparagus and saute until crisp-tender, about 5 minutes. Season with salt and pepper.

  • For the pesto: Puree the basil, olive oil, pine nuts and garlic in a blender. Transfer the mixture to a bowl and fold in the Parmesan and season with salt and pepper.

  • For plating: Put the asparagus on a plate. Add the crispy pork and top with the pesto and pickled red onions.

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