Recipe courtesy of Robert Irvine

Crispy Pork with Asparagus and Pickled Onions

Name: Crispy Pork with Asparagus and Pickled Onions
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT12H50M0.000S
Yield: 1 serving
Ingredients: 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

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Level: Intermediate

Total: 12 hr 50 min
Active: 50 min

Yield: 1 serving

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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.