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Receta Deep Fried Pork (Fritto Di Arista)
by Global Cookbook

Deep Fried Pork (Fritto Di Arista)
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  Raciónes: 6

Ingredientes

  • 2 1/2 lb boneless pork shoulder excess fat trimmed
  • 1 Tbsp. salt plus
  • 3/4 tsp salt plus more to taste
  • 1 Tbsp. freshly-grnd black pepper, plus more to
  • 1 Tbsp. red chile flakes
  • 2 Tbsp. honey
  • 2 x onions thinly sliced
  • 1/2 c. thinly-sliced peeled ginger
  • 3 x bay leaves
  • 5 x oranges cut 5 slices each
  • 2 c. freshly-squeezed orange juice
  • 2 c. water
  • 1/4 c. honey
  • 1/4 c. anise-flavored liquor, like Sambuca
  • 2 quart extra-virgin extra virgin olive oil for frying

Direcciones

  1. Preheat the oven to 400 degrees.
  2. Season the pork with 1 Tbsp. each of salt, black pepper and red chile flakes. Place the meat in a roasting pan with the onions, ginger and bay leaves and roast in the oven for 30 min, till the onions are soft. Add in water to cover and roast 2 1/2 hrs, till the meat is very tender. Remove from the oven and set aside, keeping the meat in the braising liquid.
  3. Reduce the oven"s heat to 275 degrees.
  4. Meanwhile, lay the orange slices out in a single layer in a shallow casserole. In a large bowl, combine the orange juice, water, honey and sambuca and whisk to combine. Pour the mix over the oranges, cover with plastic wrap, then aluminum foil and bake 2 hrs. Uncover, increase the oven"s heat to 375 degrees and cook for 1 hour, till the tops of the oranges are caramelized. Reserve the liquid and set aside.
  5. Place the oranges on a clean sheet pan to cold. Place the pork braising liquid in a 12- to 14-inch saute/fry pan and cook over high heat till reduced by half. Add in half of the orange cooking liquid, cook a few min and season with salt and pepper.
  6. Portion the meat into 6 pcs and return to the braising liquid. Cook over medium heat till warmed through.
  7. Meanwhile, in a tall-sided pot, heat the extra virgin olive oil to 360-degrees. Working 1 or possibly 2 pcs at a time, pat the meat dry and deep-fry in the oil for 20 to 30 seconds, till crisp. Remove with a slotted spoon, let drain briefly on a paper towel then serve on warmed dinner plates with the sauce spooned over and the caramelized oranges on the side.
  8. This recipe yields 6 servings.