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Crispy Pork with Asparagus and Pickled Onions
- Level: Intermediate
- Total: 12 hr 50 min
- Active: 50 min
- Yield: 1 serving
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- Level: Intermediate
- Total: 12 hr 50 min
- Active: 50 min
- Yield: 1 serving
Ingredients
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
Directions
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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