Post by missteetheironchef on Jan 24, 2007 8:53:56 GMT -5
ROAST RACK OF PORK WITH MUSTARD GREENS, BABY TURNIPS, AND POMEGRANATE SAUCE
Serves 4
POMEGRANATE MARINADE:
2 ounces peanut oil or vegetable oil
4 small dried red chilies
2 cups pomegranate juice
1/2 cup rice wine vinegar
1/2 cup chopped garlic
1/2 cup thinly sliced fresh ginger root
1/2 cup packed brown sugar
1/4 cup mushroom soy sauce
6 ounces tamarind paste
1 bunch green onions, chopped
1 tablespoon freshly ground black pepper
2 tablespoons ground coriander
PORK AND VEGETABLES:
1 (8-rib) pork rack, Frenched (bone ends trimmed clean by the butcher)
Salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
8 ounces unsalted butter (16 tablespoons)
2 ounces thickly sliced smoked bacon, cut into large squares
2 whole unpeeled heads garlic, cut in half horizontally
2 pounds mustard greens, washed and trimmed, leaves cut into 3-inch squares
1 1/2 cups good quality canned chicken broth
1 pound baby turnips, trimmed, peeled, and cut into quarters
1 tablespoon granulated sugar
First, make the marinade: In a saute pan, heat the oil over moderate heat. Add the chilies and saute for 15 seconds. Transfer to a deep casserole. Stir in the remaining marinade ingredients.
Submerge the pork in the marinade. Cover with plastic wrap and marinate in the refrigerator, turning the pork once, for 3 hours.
Remove the pork from the marinade and pat dry with paper towels. Divide the marinade into 2 portions.
Preheat the oven to 350 degrees.
Season the pork with salt and pepper. Heat all but 1 tablespoon of the oil in a large saute pan over high heat. Add the pork and sear until golden all over, about 10 minutes. Transfer to a roasting pan and roast, basting every 5 minutes with half of the marinade, until a meat thermometer inserted into the thickest part registers 150-160 degrees, about 20 minutes. Remove from the oven, cover with foil, and let rest for 10 minutes.
While the pork is roasting, prepare the vegetables.
In a clean saute pan, heat the remaining oil over medium-high heat. Add the bacon and garlic and saute until golden, about 3 minutes. Add 4 tablespoons of butter and, when melted, add the greens. Season with salt and pepper. Add half of the broth and stir and scrape to deglaze. Reduce the heat, cover, and cook for 20 minutes, stirring occasionally. Set aside and keep warm.
In another saute pan, melt 4 tablespoons butter over medium-high heat. Add the turnips and saute until golden brown, 7 to 10 minutes. Add the remaining broth and granulated sugar. Cover and cook until tender-crisp, about 7 minutes. Season to taste, cover, and keep warm.
While the pork and vegetables are cooking, prepare the sauce. In a saucepan, bring the remaining marinade to a boil and then simmer briskly until thickened, about 10 minutes. Strain into a clean saucepan and, over low heat, whisk in the remaining butter. Season to taste, cover, and keep warm.
To serve, mound the greens in the centers of 4 plates, discarding the garlic. Cut the pork into chops, leaning them against the greens. Scatter the turnips and ladle the sauce over the meat.
Serves 4
POMEGRANATE MARINADE:
2 ounces peanut oil or vegetable oil
4 small dried red chilies
2 cups pomegranate juice
1/2 cup rice wine vinegar
1/2 cup chopped garlic
1/2 cup thinly sliced fresh ginger root
1/2 cup packed brown sugar
1/4 cup mushroom soy sauce
6 ounces tamarind paste
1 bunch green onions, chopped
1 tablespoon freshly ground black pepper
2 tablespoons ground coriander
PORK AND VEGETABLES:
1 (8-rib) pork rack, Frenched (bone ends trimmed clean by the butcher)
Salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
8 ounces unsalted butter (16 tablespoons)
2 ounces thickly sliced smoked bacon, cut into large squares
2 whole unpeeled heads garlic, cut in half horizontally
2 pounds mustard greens, washed and trimmed, leaves cut into 3-inch squares
1 1/2 cups good quality canned chicken broth
1 pound baby turnips, trimmed, peeled, and cut into quarters
1 tablespoon granulated sugar
First, make the marinade: In a saute pan, heat the oil over moderate heat. Add the chilies and saute for 15 seconds. Transfer to a deep casserole. Stir in the remaining marinade ingredients.
Submerge the pork in the marinade. Cover with plastic wrap and marinate in the refrigerator, turning the pork once, for 3 hours.
Remove the pork from the marinade and pat dry with paper towels. Divide the marinade into 2 portions.
Preheat the oven to 350 degrees.
Season the pork with salt and pepper. Heat all but 1 tablespoon of the oil in a large saute pan over high heat. Add the pork and sear until golden all over, about 10 minutes. Transfer to a roasting pan and roast, basting every 5 minutes with half of the marinade, until a meat thermometer inserted into the thickest part registers 150-160 degrees, about 20 minutes. Remove from the oven, cover with foil, and let rest for 10 minutes.
While the pork is roasting, prepare the vegetables.
In a clean saute pan, heat the remaining oil over medium-high heat. Add the bacon and garlic and saute until golden, about 3 minutes. Add 4 tablespoons of butter and, when melted, add the greens. Season with salt and pepper. Add half of the broth and stir and scrape to deglaze. Reduce the heat, cover, and cook for 20 minutes, stirring occasionally. Set aside and keep warm.
In another saute pan, melt 4 tablespoons butter over medium-high heat. Add the turnips and saute until golden brown, 7 to 10 minutes. Add the remaining broth and granulated sugar. Cover and cook until tender-crisp, about 7 minutes. Season to taste, cover, and keep warm.
While the pork and vegetables are cooking, prepare the sauce. In a saucepan, bring the remaining marinade to a boil and then simmer briskly until thickened, about 10 minutes. Strain into a clean saucepan and, over low heat, whisk in the remaining butter. Season to taste, cover, and keep warm.
To serve, mound the greens in the centers of 4 plates, discarding the garlic. Cut the pork into chops, leaning them against the greens. Scatter the turnips and ladle the sauce over the meat.