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Ингредиенты
- 1 x eight-rib pork rack frenched
- Â Â Pomegranate Marinade (see below)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 ounce extra virgin olive oil
- 12 ounce unsalted butter
- 2 ounce thick-sliced smoked bacon cut into big cubes
- 2 whl garlic heads unpeeled, and
- Â Â split in half horizontally
- 2 lb mustard greens washed, trimmed,
- Â Â and cut into 3" squares
- 12 ounce Chicken Stock (see recipe)
- 1 lb baby turnips trimmed, peeled,
- Â Â and cut into quarters
- 1 Tbsp. sugar
- 2 ounce peanut oil
- 4 x dry red chilies
- 4 ounce garlic minced
- 4 ounce ginger sliced
- 1 bn green onions minced
- 2 c. pomegranate juice
- 1/2 c. rice wine vinegar
- 1 Tbsp. freshly-grnd black pepper
- 6 ounce tamarind paste
- 4 ounce brown sugar
- 2 Tbsp. coriander toasted, crushed
- 2 ounce soy sauce
Инструкции
- Prepare the Pomegranate Marinade: In a saute/fry pan, heat the oil. Add in the chilies and cook for 15 seconds. Transfer to a deep casserole, and add in the rest of the ingredients.
- Place the pork rack in the marinade and let it marinade for 3 hrs, refrigerated. Remove the pork from the marinade. Season with the salt and pepper. Divide the marinade into 2 portions. Reserve.
- In saute/fry pan, over high heat, add in the extra virgin olive oil and 1 oz of butter. Sear pork till golden brown. Transfer to a preheated 350 degree oven and roast for 20 min, basting with half of the reserved marinade every 5 min. Cook till the thermometer inserted into the rack reads 150 to 160 degrees. Allow to rest for 10 min before slicing into chops.
- Meanwhile, in a sauce pan, bring the remaning half marinade to a boil and reduce till thickned. Strain. Whisk in 4 ounces of butter. Season, to taste, with salt and pepper. Reserve.
- In a saute/fry pan, heat the remaining 1-oz of extra virgin olive oil. Saute/fry the smoked bacon and garlic till golden brown. Add in 4 ounces of butter and when melted, add in the mustard greens. Season with salt and pepper. Deglaze with 6 ounces Chicken Stock. Cover and cook for 20 min, stirring occasionally. Reserve.
- In another saute/fry pan, heat the remaining 3 ounces of butter and heat. Add in turnips and saute/fry to golden. Add in 6 ounces of chicken stock and 1 Tbsp. of sugar. Braise till al dente. Reserve.
- In the center of 4 plates, make a small mound with the mustard greens. Place pork chops against the greens. Place turnips around the greens and pork chops, and lightly ladle over the reserved pomegranate sauce. Serve immediately.
- This recipe yields 4 servings.
- Comments:This recipe has a wonderful complex flavor. Hidden in the marinade you combine fruit, garlic and chili which go great with bacon from the braised greens. I also like the Asian influence from the soy and ginger. This is a knockout of a dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 813g | |
| Recipe makes 4 servings | |
| Calories 1236 | |
| Calories from Fat 873 | 71% |
| Total Fat 99.18g | 124% |
| Saturated Fat 48.32g | 193% |
| Trans Fat 0.0g | |
| Cholesterol 183mg | 61% |
| Sodium 1093mg | 46% |
| Potassium 1791mg | 51% |
| Total Carbs 84.81g | 23% |
| Dietary Fiber 12.4g | 41% |
| Sugars 56.62g | 38% |
| Protein 12.74g | 20% |
