Crispy Pork with Asparagus and Pickled Onions

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  • Level: Intermediate
  • Total: 12 hr 50 min
  • Active: 50 min
  • Yield: 1 serving
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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 


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 


Special equipment:
a deep fryer or large pot
  1. For the pork: Marinate the pork in the orange juice, lemon juice and garlic in a baking dish in the refrigerator overnight.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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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