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
1 ounce red wine vinegar
1 teaspoon sugar
1 slice red onion, cut into a julienne
1/2 tablespoon unsalted butter
1 clove garlic
4 to 5 asparagus spears, halved (about 2 ounces)
Kosher salt and freshly ground black pepper
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